The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure

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Publication date: 1 April 2026

Source: Food Research International, Volume 229

Author(s): Rui He, Xiaomeng Ma, Ju Chen, Chengrong Zheng, Dingwu Zhang, Chong Liu, Jing Hong, Binghua Sun, Mei Liu, Jiaying Shang, Zipeng Liu, Xueling Zheng

Publication date: 1 April 2026Source: Food Research International, Volume 229Author(s): Rui He, Xiaomeng Ma, Ju Chen, Chengrong Zheng, Dingwu Zhang, Chong Liu, Jing Hong, Binghua Sun, Mei Liu, Jiaying Shang, Zipeng Liu, Xueling Zheng Read More