Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) an...

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Detalles Bibliográficos
Autores principales: Huang, Da-Wei, Chan, Yung-Jia, Huang, Yuan-Chao, Chang, Ya-Ju, Tsai, Jen-Chieh, Mulio, Amanda Tresiliana, Wu, Zong-Ru, Hou, Ya-Wen, Lu, Wen-Chien, Li, Po-Hsien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003340/
https://www.ncbi.nlm.nih.gov/pubmed/33803775
http://dx.doi.org/10.3390/plants10030578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003340/
https://www.ncbi.nlm.nih.gov/pubmed/33803775
http://dx.doi.org/10.3390/plants10030578

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