Effects of glucono delta lactone dipping and in-pack pasteurization on rice noodles properties

Rice noodles have been used as a food model to elucidate the effects of glucono-delta lactone (GDL) dipping coupled with in-pack pasteurization on the physical changes of starch-based gel upon storage. The noodles were subjected to scanning electron microscopy (SEM), X-ray diffractometry (XRD), diff...

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Detalles Bibliográficos
Autores principales: Shamsudin, Nurul Athirah, Low, Yan-Kitt, Cheng, Lai-Hoong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9162945/
https://www.ncbi.nlm.nih.gov/pubmed/35669896
http://dx.doi.org/10.1016/j.crfs.2022.05.007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9162945/
https://www.ncbi.nlm.nih.gov/pubmed/35669896
http://dx.doi.org/10.1016/j.crfs.2022.05.007

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