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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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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2016
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| Soggetti: | |
| Accesso online: | 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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