Qingdao Bright Moon Sea Science and Technology Co.

Qingdao, China

Qingdao Bright Moon Sea Science and Technology Co.

Qingdao, China

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Wang C.-X.,Qingdao Bright Moon Sea Science and Technology Co. | Fan S.-Q.,Qingdao Bright Moon Sea Science and Technology Co. | Wang X.-M.,Qingdao Bright Moon Sea Science and Technology Co. | Zhang J.-J.,Qingdao Bright Moon Sea Science and Technology Co. | Xie S.-H.,Qingdao Bright Moon Sea Science and Technology Co.
Modern Food Science and Technology | Year: 2013

Four kinds of food additives and their matching materials on the noodles quality were researched. The results suggests that the addition of mixture of sodium-alginate (0.15), xanthan gum (0.08%), modified starch (0.01%) and SSL (0.05%) can improve the paste character clearly and enhance the noodle strength and cooking quality.

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