Preparation of fresh rice noodles using rice prepared by tempering moisture and semi-dry milling method and determination of its quality

被引：0
|
作者：
Tong, Litao [1 ]
Gao, Xiaoxu [1 ,2 ]
Wang, Li [2 ]
Yi, Cuiping [3 ]
Zhou, Sumei [1 ]
机构：
[1] Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing,100193, China
[2] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi,214036, China
[3] School of Chemical and Biomedical Engineering, Changsha University of Science and Technology, Changsha,410114, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2014年 / 30卷 / 23期
关键词：
22;
D O I：
10.3969/j.issn.1002-6819.2014.23.042
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：332 / 338
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