Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, coo...

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Detalles Bibliográficos
Autores principales: Xiao, Wen, Ding, Yuqin, Cheng, Ying, Xu, Sili, Lin, Lizhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323964/
https://www.ncbi.nlm.nih.gov/pubmed/35885373
http://dx.doi.org/10.3390/foods11142130

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323964/
https://www.ncbi.nlm.nih.gov/pubmed/35885373
http://dx.doi.org/10.3390/foods11142130

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