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Effect of additives and steaming on quality of air dried noodles
Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize t...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648871/ https://ncbi.nlm.nih.gov/pubmed/26604421 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2013-y |
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