Tables index

From

Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 277-284 doi:10.12691/jfnr-6-5-1
  • Table 1. The basic components of whole wheat flour and refined wheat flour (dry basis, %)
  • Table 2. Effect of whole wheat flour on the MC and SOC of fried Sachima sticks
  • Table 3. Effect of whole wheat flour on T2 distribution of Sachima dough
  • Table 4. Effect of whole wheat flour on the DSC parameters of Sachima dough and fried Sachima sticks