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2000•Journal of Zhengzhou Grain CollegeRequires access

STUDY ON THE INFLUENCE OF STARCH AND MODIFIED STARCH UPON THE QUALITY OF NOODLES

Xian Wang

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Abstract

This paper studied the influence of starch and modified starch on noodle quality.The results showed that 5% potato starch had better effects on noodles.

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What this paper is about

This paper studied the influence of starch and modified starch on noodle quality.The results showed that 5% potato starch had better effects on noodles.

Why it matters

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Available abstract

This paper studied the influence of starch and modified starch on noodle quality.The results showed that 5% potato starch had better effects on noodles.

Key concepts: Starch, Food science, Chemistry, Quality (philosophy), Business, Physics, Quantum mechanics

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