Effect of food additives on deoxynivalenol (DON) reduction and quality attributes in steamed-and-fried instant noodles
The effect of food additives reduction on quality attributes in steamed-and-fried instant noodles was investigated. Three additives, l-ascorbic acid, l-cysteine, and sodium bisulfite, were evaluated for their effect on deoxynivalenol (DON) reduction and sensory acceptability of instant noodles. Afte...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AACC International
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37248/1/Effect%20of%20food%20additives%20on%20deoxynivalenol.pdf http://psasir.upm.edu.my/id/eprint/37248/ http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-12-12-0174-R?journalCode=cchem |
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