Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles

The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were also used to explore the changes in th...

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Detalles Bibliográficos
Autores principales: Wang, Jin, Li, Ang, Hu, Jiaqiang, Zhang, Bowei, Liu, Jingmin, Zhang, Yan, Wang, Shuo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8891372/
https://www.ncbi.nlm.nih.gov/pubmed/35252303
http://dx.doi.org/10.3389/fnut.2022.823432

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8891372/
https://www.ncbi.nlm.nih.gov/pubmed/35252303
http://dx.doi.org/10.3389/fnut.2022.823432

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