Effect of vacuum mixing on the quality characteristics of fresh noodles

Journal of Food Engineering

Volumn 110, Issue 4, 2012, Pages 525-531

  Li, Man ^a   Luo, Li Jun ^a   Zhu, Ke Xue ^a   Guo, Xiao Na ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Fresh noodle; Microstructure; Quality; Vacuum mixing; Water status

Indexed keywords

IMAGE QUALITY; MICROSTRUCTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY;

COOKING AND TEXTURAL PROPERTIES; FRESH NOODLE; MOLECULAR LEVELS; PHYSICOCHEMICAL PROPERTY; QUALITY CHARACTERISTIC; TEXTURE PROPERTIES; VACUUM MIXING; WATER STATUS;

MIXING;

EID: 84856800198     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.007     Document Type: Article

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