Effect of <i>Tremella fuciformis</i> and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles
To improve the quality characteristics of noodles and enrich nutritional value, <i>Tremella fuciformis</i> (TF) powder was incorporated into noodles. <i>Tremella fuciformis</i> (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the eff...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
MDPI AG
2022-08-01
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| סדרה: | Foods |
| נושאים: | |
| גישה מקוונת: | https://www.mdpi.com/2304-8158/11/17/2617 |
| תגים: |
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