HIGHLIGHTS
- who: Lifan Zhang et al. from the College of Food Science and Technology, Henan University of Technology, Zhengzhou, China have published the research: Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles, in the Journal: Foods 2022, 11, 2617. of /2022/
- what: The addition of TF had a positive effect on the textural properties, protein properties and moisture distribution of the noodles.
- how: The results showed that the addition of fungus could strengthen noodles` quality and nutritional characteristics . The CPMG data were collected and analyzed by T2-fit . . .
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