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The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

Hui‐Ling Tan, Thuan‐Chew Tan, Azhar Mat Easa

2020Food Hydrocolloids65 citationsDOI

Topics & Concepts

Food scienceChemistryShelf lifeSolubilityUltimate tensile strengthXanthan gumDietary fiberMaterials scienceMetallurgyComposite materialRheologyOrganic chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsPhytase and its Applications
The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles | Litcius