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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
Open Access
The Impact of Salt on the Quality of Fresh Wheat Noodle
Yunfeng Hu
Yunfeng Hu
,
Jinjin Wei
Jinjin Wei
and
Yuanyuan Chen
Yuanyuan Chen
| Dec 29, 2017
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 2 (December 2017)
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Published Online:
Dec 29, 2017
Page range:
53 - 61
DOI:
https://doi.org/10.1515/aucft-2017-0015
Keywords
Fresh noodle
,
salt
,
rheological properties
,
cooking characteristic
,
microstructure
© 2017 Yunfeng Hu et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Yunfeng Hu
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