Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles | Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds | Alps Pharmaceutical Ind. Co.,Ltd.

Literature Database for Quercetin, Rutin, Isorhamnetin, and Their Related Compounds

Rutin as an alternative to partial salt improves dough structure, microbial communities, and quality traits in traditional fermented dried noodles

Authors:: Xiulan Guo; Beibei Zhang; Sunpeng Liu; Chengmeng Fan; Renyong Tang

Reference:: LWT; 2023; 177; 114577

DOI:: 10.1016/j.lwt.2023.114577

See Abstract

Key Words:: Dried noodles; preservative; food preservation; rutin; dough structure; microbial communities

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