Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage
Yanxiang Liu, Lina Guan, Ning Meng, Liping Wang, Ming Liu, Bin Tan
Topics & Concepts
ChemistryAromaFood sciencePalmitoleic acidFlavorBranRelative humidityLinolenic acidFatty acidLinoleic acidAcid valueBiochemistryOrganic chemistryRaw materialThermodynamicsPhysicsFood composition and propertiesPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis