Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN af...

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Detalles Bibliográficos
Autores principales: Yu, Kun, Zhou, Hui-Ming, Zhu, Ke-Xue, Guo, Xiao-Na, Peng, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143046/
https://www.ncbi.nlm.nih.gov/pubmed/32151003
http://dx.doi.org/10.3390/foods9030298

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143046/
https://www.ncbi.nlm.nih.gov/pubmed/32151003
http://dx.doi.org/10.3390/foods9030298

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