Comparing Effects of Conventionally and Ultrasonically Extracted Flaxseed Mucilages as Sustainable Egg Replacers on the Technological Properties and Nutritional Quality of Dried Wheat Noodles.

Food Sci Nutr · 2026 · PMC13052323 · PMID 41948387

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a decreasing trendno p-value reported

In contrast, the b* value of noodles exhibited a decreasing trend. These results may be attributed to the decreasing carotenoid content of noodles due to replacing eggs with flaxseed mucilage (Li et al. 2024 ).

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