The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles
The incorporation of meat into noodles and pasta has the potential to enhance their nutritional qualities, flavor, aroma, and taste. This study aimed to investigate the digestibility of three types of meat noodles prepared using chicken breast (CN, CTN) and shrimp meat (SN) as raw materials, and com...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154323002624 |