Effect of Auricularia auricula Polysaccharide on the Quality Improvement of Fresh Wet Whole Wheat Noodles
To solve the quality problems of whole wheat fresh wet noodles (WWN) such as easy breakage and rough texture when steamed, the Auricularia auricula polysaccharide (Aap) were prepared by using hot water extraction, and the effects of Aap on the quality of cooking, texture stretching and sensory chara...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060216 |