摘要
着重论述了通心面、面条和方便面的感官品质评价指标与方法 ,并提出了在面条品质评价方面存在的一些问题与建议。从目前的研究结果来看 ,用于面条品质评价的方法主要有感官评价、化学测定和仪器分析等 。
Organic evaluating indexes and methods of pasta and noodle quality were discussed in this paper,problems present in evaluating procedure and methods and some suggestion were also given out.Methods used for evaluating noodle quality are organic evaluation,chemical analysis and instrument testing.But,there is still no standard method and procedure for evaluating noodle quality up to now,because every method has its shortness.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2002年第z1期87-94,共8页
Journal of Northwest A&F University(Natural Science Edition)
关键词
面条
通心面
品质
感官评价
noodle
pasta
quality
organic evaluation
