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Abstract The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked… Click to show full abstract
Abstract The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P
Keywords:
addition quality;
frozen cooked;
effect soybean;
cooked noodles;
soybean milk;
milk addition
Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
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Journal Title: Food Hydrocolloids
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!