Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles
Jun‐Jie Xing, Donghui Jiang, Xiao‐Na Guo, Zhen Yang, Ke‐Xue Zhu
Topics & Concepts
ChemistryFood scienceShelf lifePolyphenol oxidaseBrowningStarchViscosityMixing (physics)BiochemistryEnzymeMaterials scienceComposite materialQuantum mechanicsPhysicsPeroxidaseFood Quality and Safety StudiesMeat and Animal Product QualityFermentation and Sensory Analysis