Improvement of noodle quality: The effect of ultrasonic on noodles resting
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DOI: 10.1016/j.jcs.2020.103089
Abstract: Abstract In order to overcome the existing challenges on the production time and quality, a novel dough resting method of fresh wet noodles via ultrasonic processing was developed. The changes of the starch, protein hydration… read more here.
Keywords: ultrasonic treatment; quality; noodle quality; treatment ... See more keywords