Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water

Enhancing the quality retention of fresh noodles remains challenging. In this study, we investigated the effect of dough mixing with plasma-activated water (PAW) of different activation times on the storage stability and quality characteristics of fresh noodles. It was found that the total plate cou...

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Detalles Bibliográficos
Autores principales: Wang, Yawei, Liu, Yuchang, Li, Man, Ma, Meng, Sun, Qingjie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750178/
https://www.ncbi.nlm.nih.gov/pubmed/35010258
http://dx.doi.org/10.3390/foods11010133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750178/
https://www.ncbi.nlm.nih.gov/pubmed/35010258
http://dx.doi.org/10.3390/foods11010133

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