Optimization of yeast fermentation process for porous noodles&nbsp;and study on their quality characteristics

doi:10.16442/j.cnki.qlgydxxb.2025.06.006

Optimization of yeast fermentation process for porous noodles and study on their quality characteristics

CHENG Zenghui, MENG Kaili, SUN Shidong

Journal of Qilu University of Technology ›› 2025, Vol. 39 ›› Issue (6) : 42-53.

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Journal of Qilu University of Technology ›› 2025, Vol. 39 ›› Issue (6) : 42-53. DOI: 10.16442/j.cnki.qlgydxxb.2025.06.006

Food engineering and bioengineering

Optimization of yeast fermentation process for porous noodles and study on their quality characteristics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 39(6): 42-53 https://doi.org/10.16442/j.cnki.qlgydxxb.2025.06.006

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Published
2025-12-31
Online First Date	Issue Date
2025-12-23	2025-12-23

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