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Minghui Fan

Henan Agricultural University

Zhengzhou

China

  • Henan Agricultural University

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Enhancement of Quality and in Vitro Starch Digestibility for Fried-Free Instant Noodles with Rapid Rehydration Using Sourdough Fermented by Exopolysaccharide-Producing Weissella Confusa

Number of pages: 29 Posted: 12 Jun 2024
Shengxin Ji, Huipin Li, Zhilu Ai, Zhen Li, Biao Suo, Minghui Fan and Yong Yang
Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University, Henan Agricultural University and Henan Agricultural University
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Sourdough, exopolysaccharide, Rehydration time, Degree of gelatinization, Relative crystallinity, Cooking qualities