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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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060322 |
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