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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Bibliografiske detaljer
Udgivet i:Plants (Basel)
Main Authors: 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
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
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Article
Online adgang: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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