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Effect of hydrocolloids on the energy consumption and quality of frozen noodles
Effects of hydrocolloids such as Sodium polyacrylate, xanthan gum and sodium alginate on the energy consumption and quality of frozen cooked noodles were investigated. Results showed that gelatinization temperature (GT) shortened significantly and texture properties (hardness, firmness, break streng...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4921093/ https://ncbi.nlm.nih.gov/pubmed/27407208 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2217-9 |
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