Effect of Hot Blanching Treatment on the Quality and Storage Stability of Whole-wheat Fresh Noodles
In order to improve the quality and storage stability of whole-wheat products, the effects of instantaneous hot blanching treatment at different temperatures (60~90 ℃) on the macro quality, micro characteristics, and storage stability of whole-wheat fresh noodles were investigated. Compared with the...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250218?st=article_issue |
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