Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours
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DOI: 10.1016/j.jcs.2021.103316
Abstract: Abstract The aim was to investigate whether extrusion could improve the storage stability of dried oat noodles by inhibit lipid-degrading enzyme activity and the degradation of lipids. Thus, noodles were made from extrusion-treated oat under… read more here.
Keywords: extrusion; dried oat; extrusion treated; oat noodles ... See more keywords