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Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the e...
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| Publicado en: | Foods |
|---|---|
| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8230670/ https://ncbi.nlm.nih.gov/pubmed/34207984 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061348 |
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