Quality Evaluation, Storage Stability, and Sensory Characteristics of Wheat Noodles Incorporated with Isomaltodextrin

Wheat noodles incorporated with isomaltodextrin were assessed in relation to physicochemical properties (color), microstructure features, biochemical composition (fiber profile), cooking properties, textural attributes, and sensory evaluations during different storage temperatures (25, 4, −20 °C) an...

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Detaylı Bibliyografya
Yayımlandı:Plants (Basel)
Asıl Yazarlar: Huang, Da-Wei, Chan, Yung-Jia, Huang, Yuan-Chao, Chang, Ya-Ju, Tsai, Jen-Chieh, Mulio, Amanda Tresiliana, Wu, Zong-Ru, Hou, Ya-Wen, Lu, Wen-Chien, Li, Po-Hsien
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2021
Konular:
Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC8003340/
https://ncbi.nlm.nih.gov/pubmed/33803775
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/plants10030578
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