Changes of lipids in noodle dough and dried noodles during industrial processing.
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DOI: 10.1111/1750-3841.15844
Abstract: This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of… read more here.
Keywords: processing; changes lipids; industrial processing; dried noodles ... See more keywords