Effect of Ultrasound-Assisted Dough Processing on Fresh Noodle Quality
LIU Pengfei, LUO Denglin, YUE Chonghui, WANG Libo, WU Yanhui, LI Peiyan
(1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. Henan Engineering Research Center of Food Material, Luoyang 471023, China; 3. China Certification & Inspection Group Henan Co., Ltd., Zhengzhou 450008, China)
LIU Pengfei, LUO Denglin, YUE Chonghui, WANG Libo, WU Yanhui, LI Peiyan. Effect of Ultrasound-Assisted Dough Processing on Fresh Noodle Quality[J]. FOOD SCIENCE, 2023, 44(9): 66-71.