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Effect of characteristics of different wheat flours on the quality of fermented hollow noodles
Hollow noodles, also known as Kongxin noodles in China, are traditionally hand‐made noodles produced by spontaneous fermentation. It is easy to cook, nutrient‐rich, and delicious. However, it is difficult to realize industrial production by spontaneous fermentation due to its complexity. More recent...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441268/ https://www.ncbi.nlm.nih.gov/pubmed/34532004 http://dx.doi.org/10.1002/fsn3.2442 |