Effects of soaking and gelatinization process on the quality of semi-dry rice noodles
Objective: The main objective of this study was to optimize the soaking and gelatinization process of semi-dry rice noodles. Methods: Taking semi-dry rice noodles as the research object, the effects of soaking temperature, soaking time, gelatinization temperature, gelatinization time and water addit...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230133 |
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