摘要
本文对新型米面条的加工工艺和品质改善进行了试验研究。工业化米粉由于受质量等方面因素的制约，仍未得到应有的普及。为了解决目前米粉生产中存在的质量问题，试验采用新型工艺制作米面条。同时，探讨了影响米面条品质的因素和改善成品品质的方法。通过大量基础性试验。
Rice nodles have no tyet been popularized due to some limiting factors
such as productquality.In order to solve this problems in procesing rice noodles,a new technology
was adopted,while factors afecting productquality were stud ied. The procesing technology
conditions and methods for improving quality had been generaly established through the basic
experiments.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第3期40-43,52,共5页
Journal of the Chinese Cereals and Oils Association
