Heat–moisture treatment of wheat flour and its application in noodle production
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https://researchdata.edu.au/heatmoisture-treatment-wheat-noodle-production/3299488
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资源简介：
The main purpose of this study was to produce HMT wheat flour under different treatment conditions in terms of flour moisture content and treatment time, and then to investigate the effects that the HMT had on the flours’ pasting properties, water solubility and water absorption.
提供机构：
Centre for eResearch and Digital Innovation (CeRDI) at Federation University Australia
