Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Cereal & Feed Industry》 2005-03
Add to Favorite Get Latest Update

Study on Producing Potato Instant Noodles in a Lab

Different percentage of potato flour were chosen for preparing potato flour instant noodles. Analyzing the post-cooking characteristics and flavors of the noodles showed that the instant noodles with 35% potato flour were still good in dietary quality.
【CateGory Index】: TS217
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved