Effects of Adding Wuyi Rock Tea on Quality, in vitro Digestive Characteristics and Antioxidant Activity of Rice Noodles

In order to develop functional rice flour products with anti-digestive and antioxidant activities, the effects of adding Wuyi rock tea (WRT) on the quality, in vitro digestive characteristics and antioxidant activity of rice noodles were studied. The texture and sensory quality of rice noodles were...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Juqing HUANG, Weibin LI, Qi WANG, Xuefang GUAN, Bin LIN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-05-01
Subjects:	wuyi rock tea rice noodle quality in vitro digestive characteristics antioxidant activity
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080113