Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes-Reference-Cited by-同舟云学术

Comparative study of cooking quality, microstructure, and textural and sensory properties between fresh wheat noodles prepared using sodium chloride and salt substitutes

Published:2018-11 Issue: Volume:97 Page:396-403
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tan Hui-Ling^ORCID,Tan Thuan-Chew^ORCID,Easa Azhar Mat

Funder

Universiti Sains Malaysia

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents;Avramenko;Food Reviews International,2018

2. Sensory analysis of the taste of NaCl Biological and behavioral aspects of salt intake;Bartoshuk,1980

3. The impact of salt reduction in bread: A review;Belz;Critical Reviews in Food Science and Nutrition,2012

4. Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread;Charlton;International Journal of Food Sciences & Nutrition,2007

5. Asian noodles: History, classification, raw materials, and processing;Fu;Food Research International,2008

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components;Journal of Food Composition and Analysis;2024-04

2. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation;Foods;2023-12-13

3. Effects of frozen storage on the quality characteristics of frozen whole buckwheat extruded noodles;Food Chemistry;2023-12

4. Study on the relationship between morphological characterizations of dough crumb particles at different mixing stages and noodles quality;Journal of Food Engineering;2023-12

5. Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles;Food Chemistry: X;2023-06