Retrogradation‐induced physicochemical changes in pre‐cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure
Sungmin Jeong,
Suyong Lee
Abstract:BackgroundThere has been significant interest in pre‐cooked noodles that have a long shelf life and are convenient to cook. However, the thermal processes during preparation as well as their high moisture content can lead to significant quality deterioration during storage. Nevertheless, a comprehensive evaluation of these quality losses has not yet been conducted.ResultsThe effects of different storage temperatures (25oC, 4oC, and ‐20oC) on the retrogradation‐related physicochemical changes of pre‐cooked rice… Show more
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