The effect of Artemisia sphaerocephala Krasch gum (ASKG) on the rheological property of blended maize-wheat flour and the quality of noodle was studied by taking the blended flour of maize and wheat (6:4) as raw material.
The effect of Artemisia sphaerocephala Krasch gum (ASKG) on the rheological property of blended maize-wheat flour and the quality of noodle was studied by taking the blended flour of maize and wheat (6:4) as raw material.
摘要以玉米粉与小麦粉(6:4)的混合粉为原料，研究了添加沙蒿籽胶的玉米混合粉的流变特性和面条加工品质的变化。