The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles

Publication date: Available online 16 May 2020Source: Food HydrocolloidsAuthor(s): Hui-Ling Tan, Thuan-Chew Tan, Azhar Mat Easa
Source: Food Hydrocolloids - Category: Food Science Source Type: research