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The Impact of Salt on the Quality of Fresh Wheat Noodle Cover

The Impact of Salt on the Quality of Fresh Wheat Noodle

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
By: Yunfeng Hu,  Jinjin Wei and  Yuanyuan Chen  
Open Access
|Dec 2017

Authors

Yunfeng Hu

hu-yf@163.com

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

Jinjin Wei

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China

Yuanyuan Chen

College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
DOI: https://doi.org/10.1515/aucft-2017-0015 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 53 - 61
Published on: Dec 29, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Fresh noodle,
salt,
rheological properties,
cooking characteristic,
microstructure
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Yunfeng Hu, Jinjin Wei, Yuanyuan Chen, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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