Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour
< 0.05). This study can provide key technical support for developing novel fresh wet noodle products that possess both excellent quality and antioxidant functionality, thereby contributing to the functional enhancement of staple food products and meeting consumer demand for healthier dietary options.
Authors
- Zengming Gao
- Jian Ren
- Li Yang
- Xin Wang
- Cuntang Wang
Institutions
- Qiqihar University (CN)
Publication Details
- Journal
- Foods
- Published
- 2026-04-17
- DOI
- https://doi.org/10.3390/foods15081400
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China
- Department of Education, Heilongjiang Province