The characterization of dough quality, antioxidant capacity and aroma profile of noodles incorporated with golden ear mushroom (Naematelia aurantialba) and large-leaf yellow tea powder
Wheat-based noodles are a global staple food but often lack sufficient nutritional and functional ingredients. This study examined the interaction of the golden ear mushroom (GEM) and large-leaf yellow tea (LYT) powders on pasting properties, water mobility (LF-NMR), protein secondary structure (FTIR), antioxidant capa...