ArticleFoods (Basel, Switzerland)2026
Grape Seed Extract Fortification: Effects on Dough Properties and Quality Attributes of Fresh Wet Noodles from Medium-Gluten Wheat Flour.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The increasing awareness of health among consumers has made the development of functional cereal products a major trend in the food industry. This study investigated the effects of grape seed extract (GSE) on the quality parameters of medium-gluten wheat flour and fresh wet noodles, with the aim of developing functional noodle products. GSE was incorporated at concentrations of 0%, 0.2%, 0.4%, 0.6%, and 1% (
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