A carregar...
Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives
In this work, the effect of microwave (MW), ε‐poly‐L‐lysine (ε‐PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, H...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2019
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6766552/ https://ncbi.nlm.nih.gov/pubmed/31572589 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1151 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|