HIGHLIGHTS
- who: Tanaporn, Makchuay and Sasitorn, Tongchitpakdee from the Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand have published the article: Effect of Mulberry Leaf Tea on Texture, Microstructure, Starch Retrogradation, and Antioxidant Capacity of Rice Noodles, in the Journal: Journal of Food Processing and Preservation 7 of 29/03/2023
- what: This study investigated the effect of MT addition on texture, starch retrogradation, antioxidant capacity, and microstructure of rice noodles.
- how: The means of all results were compared using analysis of variance (ANOVA). These results showed that . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.