By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
By adding different proportions of food fiber from wheat bran into flour, the effects on the cooking quality of noodles were analyzed.
摘要通过添加不同比例的麦麸膳食纤维于面粉中，分析其对面条烹煮品质特性的影响。