Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios

Stable isotopes are commonly utilized for the geographical origin verification of foods, including wheat. However, assessing processed products poses a greater challenge due to the alterations that take place during processing and which have not been fully elucidated yet. In the current study, the e...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Jingjie Yang, Sara Wilhelmina Erasmus, Qianqian Sun, Boli Guo, Saskia Marieke van Ruth
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2024-03-01
Σειρά:	Foods
Θέματα:	boiling processes extruded noodles gluten/starch formulation δ<sup>2</sup>H δ<sup>18</sup>O
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/13/6/959
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