Effects of Mixed Culture Fermentation on Quality of Non-Fried Whole-Wheat Instant Noodles
Non-fried whole-wheat instant noodles feature high dietary fiber and balanced nutrition but suffer from poor rehydration, texture, and flavor. This study aims to improve the quality of these noodles through mixed fermentation of yeast and lactic acid bacteria (LAB). The rehydration characteristics,...
Gardado en:
| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2026-06-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/15/13/2265 |
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