Influence of garlic and pepper powder on physicochemical and sensory qualities of flavoured rice noodle

This research aimed to investigate the effect of dried garlic powder (DGP) and dried white pepper powder (DWPP) on physicochemical and sensory properties and to develop a garlic-pepper flavoured purple rice noodle (GPFRD). The garlic-pepper powder (GPP) aroma found to be comprised of pine, garlic, o...

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Detalles Bibliográficos
Autores principales: Utama-ang, Niramon, Cheewinworasak, Thosaphon, Simawonthamgul, Natthawut, Samakradhamrongthai, Rajnibhas Sukeaw
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7244506/
https://www.ncbi.nlm.nih.gov/pubmed/32444703
http://dx.doi.org/10.1038/s41598-020-65198-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7244506/
https://www.ncbi.nlm.nih.gov/pubmed/32444703
http://dx.doi.org/10.1038/s41598-020-65198-4

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