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《Guangdong Agricultural Sciences》 2012-04
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Research progress in rice noodle quality evaluation methods and material standards

WANG Yong-hui1,2,ZHANG Ming-wei1,ZHANG Ye-hui1,WEI Zhen-cheng1,TANG Xiao-jun1,ZHANG Rui-fen1 (1.Agricultural Bio-technology Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510610,China; 2.College of Food Science,South China Agricultural University,Guangzhou 510642,China)  
Rice noodle is a traditional food in China.However,there is no national standard for rice noodle so far.Thus,the rice noodle industry lacks universally accepted quality evaluation methods for rice noodle and selection standards for rice materials.This article analyzed the existing problems wtih the present rice noodle standards and summarized the research progress of rice noodle quality evaluation methods,including the traditional sensory evaluation and the objective evaluation methods.Furthermore,this article introduced research progresses on the relationship between rice raw materials and the quality of rice noodle,and rice raw material selection standards,with the aim of providing the reference for establishing the universally accepted rice noodle quality evaluation standard and the rice raw material selection standards for rice noodle.
【Fund】: 粤港关键领域重点突破项目(2008A024200001)
【CateGory Index】: TS212
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