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Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
To investigate the effect of soy protein isolate on the quality of whole-grain flat rice noodles, the texture as well as the cooking properties and flavor of flat rice noodles, whole-grain flat rice noodles and whole-grain flat rice noodles with soy protein isolate were investigated. Among the three...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2021
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8153555/ https://ncbi.nlm.nih.gov/pubmed/34068837 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10051085 |
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