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Effect of ozone treatment on processing properties of wheat bran and shelf life characteristics of noodles fortified with wheat bran
The effects of ozone treatment on microorganism and volatile substances of wheat bran, as well as on the quality of fresh noodles made from wheat flour supplemented with ozone treated wheat bran were studied in this paper. Results showed that the optimized condition of ozone treatment was 50 min tre...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7447729/ https://ncbi.nlm.nih.gov/pubmed/32904003 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04421-6 |
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