PDF
Cite
Share

facebook

twitter

google

linkedin

Issue 10

Turn off MathJax

Article Contents

References

Science and Technology of Food Industry > 2006 > (10): 99-102.

PDF (220 KB)

More Information

Graphical Abstract

Abstract

FullText(HTML)

References (0)

References

[1]	XU Yue, MA Chunmin, FU Yao, YANG Yang, BIAN Xin, WANG Bing, WANG Yan, LIU Xiaofei, ZHANG Guang, ZHANG Na. Preparation of Rice Starch Malate and Its Improvement on the Quality Characteristics of Noodles[J]. Science and Technology of Food Industry, 2024, 45(11): 110-117. DOI: 10.13386/j.issn1002-0306.2023080076
[2]	ZHOU Zhou, DU Xianfeng, CAO Meng, LIU Chang, CHEN Shunxin. Effects of Freezing Temperature and Freezing Center Temperature on the Quality of Frozen Dough Noodles[J]. Science and Technology of Food Industry, 2023, 44(14): 88-94. DOI: 10.13386/j.issn1002-0306.2022090231
[3]	PU Huayin, YIN Zhihui, HU Kuangkuang, HUANG Junrong. Analysis of Quality in Preprocessed Noodles during the Producing Process[J]. Science and Technology of Food Industry, 2023, 44(3): 76-83. DOI: 10.13386/j.issn1002-0306.2022040198
[4]	SHI Jianbin, SUI Yong, CAI Sha, HE Jianjun, XIONG Tian, FAN Chuanhui, CHEN Xueling, JIA Zhiwen, WANG Shaohua, CAI Fang, JIANG Xiujun, MEI Xin. Effect of Extruded Buckwheat Powder on Dough Characteristic and Noodle Quality[J]. Science and Technology of Food Industry, 2022, 43(9): 172-177. DOI: 10.13386/j.issn1002-0306.2021080102
[5]	ZHANG Ying-ying, SHI Chang-shuo, WANG Rui-hong, LI Xiao, ZHAO Shu-chao, GUO Xing-feng. Mechanism of SPI,SPH and Their Mixed Products on Dough Properties and Noodle Quality[J]. Science and Technology of Food Industry, 2020, 41(3): 46-51,57. DOI: 10.13386/j.issn1002-0306.2020.03.009
[6]	YAN Hui-li, LU Qi-yu, LI Cui-cui. Research Progress on the Effects of Structure, Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality[J]. Science and Technology of Food Industry, 2019, 40(14): 307-313. DOI: 10.13386/j.issn1002-0306.2019.14.051
[7]	ZHANG Ling-wen, LOU Shi-yao, JI Hong-fang, SUN Ke-xiang, WANG Fang, MA Han-jun. Effect of natural inulin on dough rheological properties and noodles quality[J]. Science and Technology of Food Industry, 2018, 39(4): 28-32.
[8]	REN Xin, YAN Shu-qin, SHEN Qun. Study on improving noodle quality of whole barley flour[J]. Science and Technology of Food Industry, 2013, (21): 115-118. DOI: 10.13386/j.issn1002-0306.2013.21.054