Código QR (código de barras bidimensional)

Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles

To explore the effect of lauric acid (LA) on the quality of fresh wet noodles with different salts and its underlying mechanism, this study investigated the effect of LA on the cooking quality and sensory quality of fresh wet noodles with 1% sodium chloride (NaCl) and 0.4% sodium tripolyphosphate (S...

Fuld beskrivelse

Na minha lista:
Principais autores: Jing SUN, Fangyi ZHAO, Mengyao LÜ, Qianqian CHEN, Xiao WAN, Jing DU, Xuedong WANG
Format: Artigo
Sprog:Chinês
Udgivet: The editorial department of Science and Technology of Food Industry 2025-08-01
Serier:Shipin gongye ke-ji
Fag:
lauric acid
sodium chloride
sodium tripolyphosphate
fresh wet noodles
quality
digestibility
Online adgang:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080240
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker