In order to systematically investigate the quality differences between salted and alkaline noodles and the underlying mechanism. the effect of NaCl and K2CO3 on the quality formation of noodles was studied by evaluating the farinograph and extensograph properties and viscosity properties of wheat flour. as well as the cooking properties. texture properties. https://www.animationbengal.com/?w=top-sale-napoleon-perdis-the-one-concealer-on-sale-great-pick