Influence of Lyophilization on Noodle Quality
(Sprache: Englisch)
Drying process could causes tremendous changes in noodles. Lyophilizationis regarded as the best method for its products having unchangeable nutrition quality, quick rehydration, etc.The influences of lyophilizationis on noodle quality was focused on in...
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Drying process could causes tremendous changes in noodles. Lyophilizationis regarded as the best method for its products having unchangeable nutrition quality, quick rehydration, etc.The influences of lyophilizationis on noodle quality was focused on in this book. FTIR, particle size analyzer, DSC, fluorescence microscopy and NMR techniques were used to investigate the changes of noodle quality before and after drying.
Autoren-Porträt von Anna Wang, Ligen Wu, Anming Wang
Wang, AnnaProfessor Anna Wang has been engaged in the teaching and scientific research of Food Science and Engineering in Henan University of Technology since 2004,who mainly study on the interaction between biomolecules and impacts on food quality.
Bibliographische Angaben
- Autoren: Anna Wang , Ligen Wu , Anming Wang
- 136 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: Scholar's Press
- ISBN-10: 6138944704
- ISBN-13: 9786138944706
Sprache:
Englisch
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