Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage
In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-03-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200201 |