摘要 : In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type noodles... 展开
作者 | Goksel Sarac~ Meryem |
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作者单位 | |
期刊名称 | 《Journal of texture studies》 |
页码/总页数 | 368-379 / 12 |
语种/中图分类号 | 英语 / TS2 |
关键词 | dietary fiber ELECTRE noodle sensory texture |
DOI | 10.1111/jtxs.12588 |
馆藏号 | TS-106 |