Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

<div>The water status of fresh wet noodles during storage. Relaxation time T21 at 25°C (a); T21 at 4°C (b); T22 at 25°C (c); T22 at 4°C (d).</div>

Journal of Chemistry

fig1

Figure 1

Figure 1: Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams 

Figure 1 | Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams 