Sensory, structural breakdown, microstructure, salt release properties, and shelf life of salt-coated air-dried yellow alkaline noodles

Salt reduction in food has been employed to improve public health. The effects of salt coatings on sodium content, sensory properties, structural breakdown, microstructure, salt release properties, and shelf life of yellow alkaline noodles (YAN) were evaluated. 15 g/dL resistant starch HYLON™ VII (H...

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Detalles Bibliográficos
Autores principales: Yeoh, Shin-Yong, Tan, Hui-Ling, Muhammad, Lubowa, Tan, Thuan-Chew, Murad, Maizura, Mat Easa, Azhar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10023698/
https://www.ncbi.nlm.nih.gov/pubmed/36932100
http://dx.doi.org/10.1038/s41538-023-00183-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10023698/
https://www.ncbi.nlm.nih.gov/pubmed/36932100
http://dx.doi.org/10.1038/s41538-023-00183-5

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