Sunpeng Liu
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View article: Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles
Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles Open
High salt has limited the development of traditional fermented dried noodles, while plant polyphenols rutin could be a potential alternative to replace salt due to antimicrobial activity and improving structural characteristics and strengt…