Determination of phosphorus additives in instant noodle samples by Phosphorus-31 nuclear magnetic resonance (31P-NMR)

• Tác giả: Lan Anh Thi Nguyen, Nhung Thi Dao, Thi Ta Thao, Quang Pham Trung
• Ngôn ngữ: eng
• Thông tin xuất bản: Vietnam Journal of Science, Technology and Engineering - C, 2024
• Mô tả vật lý: tr.39
• Bộ sưu tập: Metadata
• ID: 481703

Tóm tắt

Instant noodles are widely consumed in Vietnam and are especially popular among young people. In the production of instant noodles, phosphate additives are commonly added to enhance the crispiness and chewiness of the product. In this study, three phosphate species, including sodium pyrophosphate (SPP)...