Effects of Wheat Water-extractable Arabinoxylanon on the Processing Properties of Rice Flour and Eating Quality of Fresh Rice Noodles
To improve the problems of fresh rice noodles such as being prone to aging and eating quality declined during storage, the effects of wheat water-extractable arabinoxylan (WEAX) addition (0%~1.0%, w/w) on the gelatinization and thermodynamic properties of rice flour, as well as the color, cooking, t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030133 |