Effect of soybean milk addition on the quality of frozen-cooked noodles

The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P 

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Bibliographic Details
Published in:Food hydrocolloids 2019-02, Vol.87, p.187-193
Main Authors: He, Lu-Dan, Guo, Xiao-Na, Zhu, Ke-Xue
Format: Article
Language:English
Subjects:
Frozen-cooked noodles
Micro-structure
Quality
Soybean milk
Water status
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Description
Summary:The aim of this study was to investigate the effect of soybean milk addition on the quality of frozen-cooked noodles. Results revealed that sensory and texture properties of frozen-cooked noodles were significantly (P 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2018.07.048