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Effects of “Kansui” (Alkaline Solution) on Physical Property of Noodle
Chinese noodle kansui (alkaline solution) breaking test physical property sensory evaluation
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2009/8/26
The physical properties of the Chinese noodles were examined by a rheometer and subjected to a sensory test. The breaking stress of the Chinese noodles was higher than that of the Japanese noodles. Th...
Characterization of the Composition and Bacteria in “Khaw Poon” Fermented Rice Noodle from Raos
fermented rice noodle traditional food microorganism γ-aminobutyric acid lactic acid
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2009/8/26
The quantity of crude fat and protein components in the fermented rice noodles decreased as the process advanced. Conversely, the shitogi blocks contained a markedly increasing quantity of free amino ...