Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

Understanding the Changes in Quality of Semi-Dried Rice Noodles during Storage at Room Temperature

The changes in semi-dried rice noodles during storage at room temperature (25 ± 2 °C) in terms of microbial growth, cooking quality, color, textural properties, thermal properties, crystallinity, and moisture content, and moisture distribution was examined. Total plate count, cooked broken rate, coo...

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Bibliographic Details
Main Authors: Wen Xiao, Yuqin Ding, Ying Cheng, Sili Xu, Lizhong Lin
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
semi-dried rice noodles
quality characteristics
microbial growth
cooking quality
moisture distribution
Online Access:https://www.mdpi.com/2304-8158/11/14/2130

Internet

https://www.mdpi.com/2304-8158/11/14/2130

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