Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles

Analysis of the Impact of Reformulation of the Recipe Composition on the Quality of Instant Noodles

This study aimed to evaluate how adding whey protein and transglutaminase impacts the quality of fried instant noodles. This research focused on analyzing various quality characteristics of the noodles based on the type and quantity of additives used. In the study, the following samples were produce...

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Bibliographic Details
Main Authors: Katarzyna Marciniak-Lukasiak, Ewelina Durajczyk, Aleksandra Lukasiak, Katarzyna Zbikowska, Piotr Lukasiak, Anna Zbikowska
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Applied Sciences
Subjects:
fried instant noodles
whey protein
transglutaminase
Online Access:https://www.mdpi.com/2076-3417/14/20/9362
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