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. 2022 May 28;5:886–891. doi: 10.1016/j.crfs.2022.05.007

Fig. 1.

Fig. 1

Scanning electron micrographs of rice starch noodle with and without GDL (1.5% w/v) dipping and in-pack pasteurization treatment, sampled at different storage time. (a) without treatment and sampled at 0 h; (b) without treatment and sampled after 72 h chilled storage; (c) with treatment and sampled at 0 h; and (d) with treatment and sampled after 72 h chilled storage.