Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui

The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the max...

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Detalles Bibliográficos
Autores principales: Wang, Jiarong, Ding, Yangyue, Wang, Mingyang, Cui, Tianqi, Peng, Zeyu, Cheng, Jianjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701863/
https://www.ncbi.nlm.nih.gov/pubmed/34945683
http://dx.doi.org/10.3390/foods10123132

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701863/
https://www.ncbi.nlm.nih.gov/pubmed/34945683
http://dx.doi.org/10.3390/foods10123132

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