| 面条品质的影响因素研究进展 |
| |
| 引用本文： | 王睿. 面条品质的影响因素研究进展[J]. 重庆第二师范学院学报, 2009, 22(6): 19-22 |
| |
| 作者姓名： | 王睿 |
| |
| 作者单位： | 重庆教育学院生命科学与化学系,重庆,400067 |
| |
| 摘 要： | 面条的烹煮品质、食用品质、感官品质受到诸多因素的影响。综述了水质、面粉的品质、食品添加剂及生产工艺等因素对面条品质的影响，以期为面条的生产提供有价值的参考。
|
| 关 键 词： | 面条 品质 影响因素 |
Research progress in influencing factors of noodle quality |
| |
| WANG Rui. Research progress in influencing factors of noodle quality[J]. Journal of Chongqing Unversity of Education, 2009, 22(6): 19-22 |
| |
| Authors: | WANG Rui |
| |
| Affiliation: | WANG Rui (Department of Life Sciences and Chemistry, Chongqing Education College, Chongqing 400067, China) |
| |
| Abstract: | The cooking, eating and organoleptic qualities of noodles are influenced by many factors. This paper reviewed the influence factors on noodle qualifies, such as the quality of water, the quality of flours, food additives and production process, in order to provide valuable references for noodle production. |
| |
| Keywords: | noodle quality influence factors |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
