Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles
In order to expand the application scope of rabbit bone, the degreasing rabbit bone micro powder (DRBM) which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles. The results showed that, with the increasing of DRB...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060182 |