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Journal
Chemistry
Advancements in Production of Color-Stable Matcha Fresh Noodles
Advancements in Production of Color-Stable Matcha Fresh Noodles
July 26, 2024
埋め込み法とマイクロ波処理による安定した色の抹茶生麺の調製
01:00 min
•
96 Views
Yuwan Wang
1
,
Chu Zou
1
,
Junfeng Yin
1
1
Tea Research Institute Chinese Academy of Agricultural Sciences
Summary
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Automatically Generated
このプロトコルは、抹茶をホエイプロテインとカルボキシメチルキトサンで包埋し、小麦粉をマイクロ波処理して色安定性のある抹茶フレッシュヌードルを得る方法を説明しています。
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