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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...

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Principais autores: Lifan Zhang, Jie Chen, Fei Xu, Rui Han, Miaomiao Quan
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2022-08-01
Serier:Foods
Fag:
<i>Tremella fuciformis</i>
hydrocolloids
noodles
Online adgang:https://www.mdpi.com/2304-8158/11/17/2617
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