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Production of Matcha-Embedded Suspension and Microwave Treated Wheat Flour for Color-Stable Matcha Fresh Noodles Preparation

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62 Views

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01:34 min

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July 26th, 2024

DOI :

10.3791/202076-v

July 26th, 2024

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Yuwan Wang¹, Chu Zou¹, Junfeng Yin¹

¹Tea Research Institute Chinese Academy of Agricultural Sciences

Transkript

Daha Fazla Video Keşfet

Carboxymethyl Chitosan

Color stable Noodles

Embedded Suspension

Microwave Treatment

Preparation Process

Polymer Saturation

Seriden

Advancements in Production of Color-Stable Matcha Fresh Noodles

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