Water status of cooked white salted noodles evaluated by MRI

Food Research International

Volumn 37, Issue 10, 2004, Pages 957-966

  Lai, Hsi Mei ^a   Hwang, San Chao ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Firmness; Magnetic resonance imaging; Transverse relaxation time; Water status; White salted noodle

Indexed keywords

MIGRATION RATE; NOODLES; TRANSVERSE RELAXATION TIME;

MAGNETIC RESONANCE IMAGING; MOISTURE CONTROL; MORPHOLOGY; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTIES; WATER;

FOOD PRODUCTS;

EID: 4644221491     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.06.008     Document Type: Article

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