Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles
To explore the effect of lauric acid (LA) on the quality of fresh wet noodles with different salts and its underlying mechanism, this study investigated the effect of LA on the cooking quality and sensory quality of fresh wet noodles with 1% sodium chloride (NaCl) and 0.4% sodium tripolyphosphate (S...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080240 |
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