Superheated steam processing improved the qualities of noodles by retarding the deterioration of buckwheat grains during storage
Lijuan Wang, Libo Wang, Aili Wang, Ju Qiu, Zaigui Li
Topics & Concepts
Food scienceChemistryFlavorHexanalStarchFarinographFlavourWheat flourSeed and Plant BiochemistryFood composition and propertiesMeat and Animal Product Quality