noodle effect

基本解釋

TPA and its effect on non-fried wet noodle quality;
研究了各種保鮮劑對(duì)濕生面條的保鮮作用。
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.
本文闡述了面頭粉摻入面粉對(duì)面筋品質(zhì)和掛面品質(zhì)的影響，通過(guò)實(shí)驗(yàn)得到一些規(guī)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（面條專(zhuān)用）、大豆?jié)饪s蛋白、大豆分離蛋白對(duì)面條品質(zhì)的影響。
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