Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze–Thaw Cycles
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DOI: 10.3390/foods13040541
Abstract: Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze–thaw cycles (FTC) that… read more here.
Keywords: frozen oatmeal; thaw cycles; freeze thaw; cooked noodles ... See more keywords