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Effect of soybean milk addition on the quality of frozen-cooked noodles
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodhyd.2018.07.048 Lu-Dan He , Xiao-Na Guo , Ke-Xue Zhu
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodhyd.2018.07.048 Lu-Dan He , Xiao-Na Guo , Ke-Xue Zhu
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Abstract The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P
中文翻译：
添加豆浆对速冻面条品质的影响
摘要 本研究旨在探讨豆浆添加量对速冻面条品质的影响。结果表明，冻煮面条的感官和质构特性显着（P
更新日期：2019-02-01
中文翻译：
添加豆浆对速冻面条品质的影响
摘要 本研究旨在探讨豆浆添加量对速冻面条品质的影响。结果表明，冻煮面条的感官和质构特性显着（P
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