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