Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles
Jiangnan Huang, Yajing Qi, Muhammad Faisal Manzoor, Qin Guo, Bin Xu
Topics & Concepts
Food scienceBrowningSuperheated steamChemistryShelf lifeWheat flourWater activityWater contentSuperheatingGeotechnical engineeringEngineeringCondensed matter physicsPhysicsFood composition and propertiesFood Quality and Safety StudiesMicrobial Metabolites in Food Biotechnology