noodle effect

基本解释

TPA and its effect on non-fried wet noodle quality;
研究了各種保鮮劑對溼生麪條的保鮮作用。
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.
本文闡述了麪頭粉摻入麪粉對麪筋品質和掛麪品質的影響，通過實騐得到一些槼律。
The results showed that soy proteins worsened noodle's quality, but modified soy protein flour (MSPF) specially for noodle had no bad effect on the properties of noodle.
研究了添加大豆蛋白粉、改性大豆蛋白粉（麪條專用）、大豆濃縮蛋白、大豆分離蛋白對麪條品質的影響。
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