Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy. Herein, we evaluated the influence of red palm oil (RPO) on the physicochemical properties and sensory qualities by comparing palm oils and commercial oils and fats. The induction time for RPO (10.20 h)...

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Detalles Bibliográficos
Autores principales: Wu, Xiaojing, Wu, Shimin, Ji, Min, Yoong, Jun Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9076990/
https://www.ncbi.nlm.nih.gov/pubmed/35538949
http://dx.doi.org/10.1039/c7ra12387f

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9076990/
https://www.ncbi.nlm.nih.gov/pubmed/35538949
http://dx.doi.org/10.1039/c7ra12387f

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