Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles

Documenti analoghi

• Investigating potato flour processing methods and ratios for noodle production
  di: Ariel Buzera, et al.
  Pubblicazione: (2024)
• Effects of different drying techniques of ground sprouted chickpeas on quality, textural properties, and sensory attributes of fried falafel
  di: Kimia Goharpour, et al.
  Pubblicazione: (2024)
• A comprehensive review: Impact of oleogel application on food texture and sensory properties
  di: Lingyi Liu, et al.
  Pubblicazione: (2024)
• Functional instant noodle formulation for emergency conditions: Sensory and stability characteristics
  di: Farboud Shahabinejad, et al.
  Pubblicazione: (2024)
• Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage
  di: Ömer Köker, et al.
  Pubblicazione: (2024)