Process optimization and drying characteristics of instant noodles mixed with potato and oat
<b>Objective:</b> This study aimed to prepare a nutritious instant noodle with regional characteristics. <b>Methods:</b> The process was optimized using whole potato flour, oat flour, and wheat gluten flour as the basic ingredients. The sensory score, breakage rate, rehydration rate, texture charact...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Editorial Office of Food and Machinery
2023-12-01
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| Col·lecció: | Shipin yu jixie |
| Matèries: | |
| Accés en línia: | http://www.ifoodmm.com/spyjxen/article/abstract/20231134 |
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