Processing properties of corn flour and quality of fresh wet corn–wheat noodles: Comparison of ultrasonic-assisted nixtamalization wet milling with traditional milling methods

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: 1 October 2025

Source: LWT, Volume 233

Author(s): Yanfei Mu, Jiannan Yan, Jiale Gao, Fangxiao Xing, Qianqian Gu, Chengbin Zhao, Jingsheng Liu

Publication date: 1 October 2025Source: LWT, Volume 233Author(s): Yanfei Mu, Jiannan Yan, Jiale Gao, Fangxiao Xing, Qianqian Gu, Chengbin Zhao, Jingsheng Liu Read More

Related posts:

Default ThumbnailStorage stability of collagen peptide beverages: physicochemical, nutritional, sensory, and antioxidant properties Default ThumbnailIntegrated analysis of volatilomics and metabolomics reveals the flavor generation in dry-salted radish (Raphanus sativus L.) Default ThumbnailInsight into the presence state and stability mechanism of oil in aqueous system during aqueous enzymatic extraction of peanut oil and protein simultaneously Default ThumbnailPhysicochemical properties, storage characteristics, and flavor quality of fresh noodles made with fermented soy milk Default ThumbnailNew insight into the formation mechanism of key aroma compounds in the micro-pressure stewed duck meat: A volatilomics and lipidomics-based approach Default ThumbnailChitosan and its functional derivatives for nutraceutical delivery: Focus on quaternized, hydrochloride, and carboxymethyl forms