Effects of Mannosylerythritol Lipids on the Quality of Frozen Cooked Noodles
In order to improve the phenomenon that frozen cooked noodles are susceptible to the formation of ice crystals and quality deterioration during storage, the effects of mannosylerythritol lipids (MELs) versus sucrose ester (SE) on the proportion of freezable water, water distribution, quality charact...
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
China Food Publishing Company
2024-07-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-14-005.pdf |
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