Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles
{{output}}
This study investigated the effects of 0.5% Artemisia sphaerocephala Krasch gum (ASKG) on precooked alkaline noodles during refrigeration and reheating. Results showed ASKG significantly reduced recooking loss, suppressed hardness increases by 2.77 N, and boos... ...
