Influence of Lyophilization on Noodle Quality 1
bokomslag Influence of Lyophilization on Noodle Quality
Vetenskap & teknik

Influence of Lyophilization on Noodle Quality

Anna Wang • Ligen Wu • Anming Wang

Pocket

1269:-

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  • 136 sidor
  • 2020
Drying process could causes tremendous changes in noodles. Lyophilizationis regarded as the best method for its products having unchangeable nutrition quality, quick rehydration, etc.The influences of lyophilizationis on noodle quality was focused on in this book. FTIR, particle size analyzer, DSC, fluorescence microscopy and NMR techniques were used to investigate the changes of noodle quality before and after drying.
  • Författare: Anna Wang, Ligen Wu, Anming Wang
  • Format: Pocket/Paperback
  • ISBN: 9786138944706
  • Språk: Engelska
  • Antal sidor: 136
  • Utgivningsdatum: 2020-11-10
  • Förlag: Scholars' Press

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