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Influence of Lyophilization on Noodle Quality (in English)
Anna Wang
(Author)
·
Ligen Wu
(Author)
·
Anming Wang
(Author)
·
Scholars' Press
· Paperback
Influence of Lyophilization on Noodle Quality (in English) - Wang, Anna ; Wu, Ligen ; Wang, Anming
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Synopsis "Influence of Lyophilization on Noodle Quality (in English)"
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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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