Articles with "improvements dried" as a keyword



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Improvements of dried noodles qualities using two-stages resting: explanation from macro and micro perspectives.

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Published in 2021 at "Journal of texture studies"

DOI: 10.1111/jtxs.12652

Abstract: The purpose of this study was to elucidate the effects of two-stage resting (dough crumbs and dough sheets resting) on the quality of dried noodles. An improvement mechanism was explored according to the texture of… read more here.

Keywords: stage resting; noodles qualities; two stage; improvements dried ... See more keywords