Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles.

Li, Yunlong; Chen, Wenwen; Li, Hongmei; Dong, Jilin; Shen, Ruiling.

Afiliação

Li Y; Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China.
Chen W; Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China.
Li H; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.
Dong J; Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, China.
Shen R; College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China.

Foods ; 11(23)2022 Nov 27.

Article em En | MEDLINE | ID: mdl-36496630