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- W2354732529 abstract "The paper studied the effect of several kinds of colloids and emulsifiers on the quality of frozen noodles undergoing several freezing-thawing cycles.The results showed that sodium polyacrylate and xanthan had the best effects in comparison with other colloids,and could effectively improve the firmness and the extension distance of the frozen noodles;and sucrose ester and DMG4 had more obvious effects in enlarging the extension distance and improving the extensibility of the frozen noodles." @default.
- W2354732529 created "2016-06-24" @default.
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- W2354732529 date "2011-01-01" @default.
- W2354732529 modified "2023-09-25" @default.
- W2354732529 title "QUALITY IMPROVEMENT OF FROZEN NOODLES" @default.
- W2354732529 hasPublicationYear "2011" @default.
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