粮油食品科技2012，Vol.20Issue(2)：5-7,3.
面条食用品质评价的研究进展
Research progress on evaluation of edible quality of noodle
摘要
Abstract
Evaluation of noodle quality is essential for wheat and flour quality. Application of sensory evaluation, colorimeter, texture analyzer and TOM value in evaluation of noodle edible quality was reviewed. It is indicated that evaluation by instrument is the way.关键词
面条/感官评价/仪器评价Key words
noodle/sensory evaluation/instrument evaluation分类
轻工纺织引用本文复制引用
张智勇,王春,孙辉..面条食用品质评价的研究进展[J].粮油食品科技,2012,20(2):5-7,3.基金项目
质检公益性研究专项 （）
