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Acta Agron Sin ›› 2006, Vol. 32 ›› Issue (09): 1338-1343.

• ORIGINAL PAPERS • Previous Articles     Next Articles

Factors Related to Chinese White Salted Noodle Color

HU Rui-Bo,TIAN Ji-Chun,DENG Zhi-Ying,ZHANG Yong-Xiang   

  1. Key Laboratory of Crop Biology of Shandong Province/Agronomy College, Shandong Agricultural University, Tai’an 271018,Shandong, China
  • Received:2005-08-04 Revised:1900-01-01 Online:2006-09-12 Published:2006-09-12
  • Contact: TIAN Ji-Chun

Abstract: Noodle is one of the staple foods in China. Approximately 40 percent of flour is annually used in the production of white salted noodles (WSN) in China. The most important characteristics of white salted noodles are eating quality (noodle texture), followed by color, taste and surface appearance. Th

Key words: White salted noodle, Color, Color stability

CLC Number: 

  • S512
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