Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated....

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Detalles Bibliográficos
Autores principales: Cao, Geng, Chen, Xueting, Hu, Bingbing, Yang, Zuoqian, Wang, Man, Song, Shuang, Wang, Lei, Wen, Chengrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945798/
https://www.ncbi.nlm.nih.gov/pubmed/36774672
http://dx.doi.org/10.1016/j.ultsonch.2023.106322

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945798/
https://www.ncbi.nlm.nih.gov/pubmed/36774672
http://dx.doi.org/10.1016/j.ultsonch.2023.106322

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