Evaluation of the Storage Stability and Quality Properties of Fresh Noodles Mixed with Plasma-Activated Water.

Foods · 2022 · PMC8750178 · PMID 35010258

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a decreasing trendno p-value reported

The adhesiveness of cooked noodles showed a decreasing trend, which was positively correlated with the amount of amylopectin chains [ 36 ], which may also be caused by the oxidation of H 2 O 2 and hypochlorous acid [ 24 ].

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