Effect of Bubble Green Vegetable Powder on Flour and Dough Properties and Its Optimization of Dried Noodles Processing
In order to expand the use of bubble green vegetables, bubble green freeze-dried powder was used as raw material to fabricate dried noodles in this study. The effects of adding the bubble green powder on the flour characteristics, dough tensile properties were discussed. The effects of the additions...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-10-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110233 |