研究了面条静置时间、 冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、 冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
应用推荐