Quality characteristics of fresh noodles with low-sodium salt and the underlying mechanisms.
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DOI: 10.1111/jtxs.12737
Abstract: Influence of low-sodium salt on water mobility, chemical interactions, and structural changes in noodles was investigated to explore the underlying mechanisms of noodle quality changes, and the results were in comparison with those of NaCl… read more here.
Keywords: noodles low; sodium salt; sodium; underlying mechanisms ... See more keywords