Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles

To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on n...

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Detalles Bibliográficos
Autores principales: Zhang, Lifan, Chen, Jie, Xu, Fei, Han, Rui, Quan, Miaomiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455474/
https://www.ncbi.nlm.nih.gov/pubmed/36076803
http://dx.doi.org/10.3390/foods11172617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455474/
https://www.ncbi.nlm.nih.gov/pubmed/36076803
http://dx.doi.org/10.3390/foods11172617

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