The effects of corn starch addition on the freeze⁃thaw qualities of frozen rice noodles
ObjectiveThis study aimed to improve the high rate of broken rice noodles and serious muddy soup after flash freezing.MethodsThe effects of 20% corn starch addition on the cooking qualities, texture characteristics, sensory properties, freezable water content, moisture distribution and the surface m...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-08-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240817?st=article_issue |