Study on quality improvement of fresh and wet rice noodle
Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four quality improvers on the quality of fresh and wet rice n...
| 出版年: | Liang you shipin ke-ji |
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| 主要な著者: | , , , , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
Academy of National Food and Strategic Reserves Administration
2019-11-01
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| 主題: | |
| オンライン･アクセス: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20190611?st=article_issue |