Starch noodle is one of the traditional foods in China. It tastes elastic, fine and smooth. Conversion of the cheap and abundance sweet potatoes into sweet potato starch noodles was a practical project.
In the research on quality evaluation of starch noodles, two methods of instrumental test and sensory evaluation were used. The significant correlation results indicate that it was practical to use mechanical test instead of sensory test. Shearing stress and the area of strain peak i...
| 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
