Effect of Frying Process on Nutritional Property, Physicochemical Quality, and in vitro Digestibility of Commercial Instant Noodles
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DOI: 10.3389/fnut.2022.823432
Abstract: The effects of frying process on the nutritional property, physicochemical quality, and in vitro digestibility of instant noodle products are investigated in this study. Scanning electron microscope (SEM) and Fourier transform infrared spectrometer (FT-IR) were… read more here.
Keywords: vitro digestibility; frying process; starch; quality ... See more keywords