The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles

The incorporation of meat into noodles and pasta has the potential to enhance their nutritional qualities, flavor, aroma, and taste. This study aimed to investigate the digestibility of three types of meat noodles prepared using chicken breast (CN, CTN) and shrimp meat (SN) as raw materials, and com...

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Bibliographic Details
Published in:	Journal of Agriculture and Food Research
Main Authors:	Yi Liu, Changfeng Dong, Pengrui Wang, Yue Zhang
Format:	Article
Language:	English
Published:	Elsevier 2023-12-01
Subjects:	Meat noodles Digestion High protein diet
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154323002624

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