Study on different preservatives of wet corn noodles fresh-keeping;

This article studies and explores several corrosion preventives which having the effect on the wet corn noodles,such as double-absorbing agents,lactic acid streptococcus,dehydrogenation acetate sodium,etc.

With cornmeal as raw materials,a kind of flavorful sour corn noodles was produced through a series of processes of grinding,fermentation,shaping and boiling.

Flaking of newly harvested wet corn after hot-air heating was studied.

This paper is to improve dough quality of maize flour by different heat treatments and dehydration.

Under the conditions of basicity and heating,a new multipurpose adhesive by reaction of weat flour or maize flour with hydrogen peroxide in the presence of a small amount chemical addition agent is studied.

The formulation and preparation of the quick-drying maize flour adhesives were studied.

Study on the process of corn noodle by pregelatinization technique;