Physicochemical characteristics of air-dried instant noodles formulated with raw amaranth flour: impact on consumer liking, acceptability and purchase intent of soups

已完结 10 由 X 发布于 2024/11/9 16:18:50

DOI:10.1111/ijfs.16898
作者：Sofía Lopez-Hernández,?Gerónimo Arámbula-Villa,?Witoon Prinyawiwatkul,?Mirna López-Espíndola,?Adriana Contreras-Oliva,?Emmanuel de Jesús Ramírez-Rivera,?José Andrés Herrera-Corredor
文献类型：期刊论文
补充材料：只需要正文

Wiley

Abstract： The objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability

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