Digestibility and Quality Characteristics of Noodles with Added Malic-Acid-Modified Wheat Starch.

Foods · 2025 · PMC12026600 · PMID 40282750

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a decreasing trendno p-value reported

The tensile strength of the wheat noodles was determined to be 0.379 N, whereas the supplemented noodles exhibited a decreasing trend with increasing MAS content: MAS-5 (0.149 N), MAS-10 (0.124 N), MAS-20 (0.063 N), and MAS-30 (not measurable).

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