This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.

实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。

youdao

This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.

实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。

youdao