SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 27, Issue 1, 2019 >14-16. DOI:10.16210/j.cnki.1007-7561.2019.01.003
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Research progress on the changes of vitamin B content during noodle processing
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    Abstract:

    The change of vitamin B content in staple food products noodle during processing and storage was summarized, as well as reports on noodle’s nutrition, detection methods both domestic and abroad. Some suggestions, including enhance detection in the processing link and storage and transportation links, were proposed in order to guide the production.

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  • Online: January 30,2019
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