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- W2377665611 abstract "The effect of emulsified oil made by five kinds of emulsifier with palm oil on noodle cooking quality and texture quality was studied.The results showed that the noodle cooking quality and texture quality could be affected by different emulsified oil greatly.The effect of phospholipids emulsified oil on noodle was the greatest.The structure of the noodle in which the emulsified oil was added was studied with scanning electron microscopy." @default.
- W2377665611 created "2016-06-24" @default.
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- W2377665611 date "2008-01-01" @default.
- W2377665611 modified "2023-09-23" @default.
- W2377665611 title "STUDY ON THE EFFECT OF AMULSIFIED OIL ON NOODLES QUALITY" @default.
- W2377665611 hasPublicationYear "2008" @default.
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