Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters
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DOI: 10.1094/cchem-11-16-0265-r
Abstract: Longitudinal ultrasonic waves were used to investigate effects of preparation and frozen storage time on the rheological properties of noodles. Noodles prepared with and without glucose oxidase (GOx) were flash frozen either immediately after production… read more here.
Keywords: storage; one week; frozen storage; convenience noodles ... See more keywords