Effects of Drying Temperature and Relative Humidity on Quality Properties of Chinese Dried Noodles
The influence of the drying conditions on protein structural properties and its impact on Chinese dried noodles (CDN) quality properties is addressed in this study. The CDN were produced under nine different drying conditions utilizing combination of three temperatures (40°C, 60°C, and 80°C) and thr...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8843974 |
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