noodle effect

基本解释

TPA and its effect on non-fried wet noodle quality;
研究了各种保鲜剂对湿生面条的保鲜作用。
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.
本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响，通过实验得到一些规律。
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（面条专用）、大豆浓缩蛋白、大豆分离蛋白对面条品质的影响。
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