Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles

Effect of Sea Buckthorn Pomace Addition on the Quality and Digestive Attributes of Noodles

This study provided a theoretical framework for the development of functional noodles based on effective utilization of resources and developmental trends in food nutrition and health. The effects of varying proportions (0%, 1%, 3%, 5%, 7%, and 9%) of sea buckthorn pomace on the quality, antioxidant...

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Bibliographic Details
Main Authors: Yongping QIN, Peng ZENG, Dandan FANG, Lin CHEN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
sea buckthorn pomace
noodles
quality properties
antioxidant activity
digestive attributes
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060322
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