Effect of food additives on deoxynivalenol (DON) reduction and quality attributes in steamed-and-fried instant noodles

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Effect of food additives on deoxynivalenol (DON) reduction and quality attributes in steamed-and-fried instant noodles

The effect of food additives reduction on quality attributes in steamed-and-fried instant noodles was investigated. Three additives, l-ascorbic acid, l-cysteine, and sodium bisulfite, were evaluated for their effect on deoxynivalenol (DON) reduction and sensory acceptability of instant noodles. Afte...

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Bibliographic Details
Main Authors:	Moazami, F. E., Selamat, Jinap, Mousa, Wael, Hajeb, Parvaneh
Format:	Article
Language:	English
Published:	AACC International 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37248/ http://psasir.upm.edu.my/id/eprint/37248/1/Effect%20of%20food%20additives%20on%20deoxynivalenol.pdf

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