RESEARCH PROGRESS ON THE CHARACTERISTICS AND DETECTION OF WHEAT DOUGH CRUMBS DURING FLOUR MIXING OF NOODLE MAKING

Research Progress on the Characteristics and Detection of Wheat Dough Crumbs during Flour Mixing of Noodle Making

Flour mixing is the key technological step of noodle making.The dough crumbs developed in flour mixing directly determine the final quality of noodle.However, the lack of methods for objectively detecting the quality of dough crumbs restricts the development of noodle industrialization.The formation of dough crumbs is a wet granulation process in w

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An optimized probucol microencapsulated formulation integrating a secondary bile acid (deoxycholic acid) as a permeation enhancer

euphorbia suppressa Armin Mooranian,1 Rebecca Negrulj,1 Nigel Chen-Tan,2 Gerald F Watts,3 Frank Arfuso,4 Hani Al-Salami11Biotechnology and Drug Development Research Laboratory, School of Pharmacy, Curtin Health Innovation Research Institute, Biosciences Research Precinct, Curtin University, 2Faculty of Science and Engineering, Curtin University, 3S

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