Effects of the Addition Amount of Mulberry Leaf and Inulin on the Quality of Potato Noodles
The effects of addition amount of mulberry leaf and inulin on the quality of potato noodles were investigated to expand the utilization range of mulberry leaves and inulin in potato starch products. Different proportions of mulberry leaf powder (0.5%, 1.0%, 1.5%, 2.0%, 2.5%), inulin (2%, 4%, 6%, 8%,...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080134 |
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