面条粉
面条粉
结果表明,添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。
Studies were conducted on the processing technique of kelp powder and ingredient optimization of kelp noodle.对海带粉的加工方法及海带挂面的优化配方进行了研究。
Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments.本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响,通过实验得到一些规律。