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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....
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |