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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |