Effect of <i>Tremella fuciformis</i> and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles
To improve the quality characteristics of noodles and enrich nutritional value, <i>Tremella fuciformis</i> (TF) powder was incorporated into noodles. <i>Tremella fuciformis</i> (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. Thi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/17/2617 |