Effects and Mechanisms of Lauric Acid on the Quality of Fresh White Salted Noodles

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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Bibliographic Details
Main Authors: Jing SUN, Fangyi ZHAO, Mengyao LÜ, Qianqian CHEN, Xiao WAN, Jing DU, Xuedong WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
lauric acid
sodium chloride
sodium tripolyphosphate
fresh wet noodles
quality
digestibility
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080240
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