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Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders
Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN af...
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143046/ https://ncbi.nlm.nih.gov/pubmed/32151003 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9030298 |
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