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挂面生产过程脂肪酸的变化 被引量:2

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摘要 挂面生产中,面粉的脂肪酸值会降低。经过实验,发现脂肪酸值的降低与挂面烘干过程有很大的关系,与其本身的脂肪酸值的大小也有一定的关系。其降低速度与脂肪酸值大小呈正相关关系,与烘干的时间呈负相关关系。
作者 王霞 张范容
出处 《粮油食品科技》 2009年第6期9-9,共1页 Science and Technology of Cereals,Oils and Foods
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同被引文献64

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