摘要 : This study investigated the quality characteristics of noodles containing roasted Liriopis tuber. Roasted Liriopis tuber powder (LTP) was added in different amounts based on wheat flour (1%, 3%, 5%, 7% and 9%). Cooked noodles cont... 展开
作者 | Sung Hee Park Ho Kyung Ryu |
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作者单位 | |
期刊名称 | 《Journal of the Korean Society of Food Science and Nutrition》 |
总页数 | 7 |
语种/中图分类号 | 朝语 / R1 |
关键词 | roasted Liriopis tuber quality characteristics noodle activated gluten |
馆藏号 | N2008EPST0011002 |