Effect of Yam Flour Modified with Plasma-Activated Water Combined with Extrusion Treatment on the Quality of Chinese Noodles.

Foods · 2024 · PMC11720290 · PMID 39796367

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showed a trendno p-value reported

For cooked yam noodles, compared with the cooked noodles without modified yam powder, the hardness, adhesiveness, and chewiness of the noodles showed a trend of first decreasing and then increasing.

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