The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle.

Liu, Yu; Xu, Meijuan; Wu, Hao; Jing, Luzhen; Gong, Bing; Gou, Min; Zhao, Kun; Li, Wenhao.

Afiliación

Liu Y; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Xu M; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Wu H; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Jing L; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Gong B; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Gou M; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Zhao K; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.
Li W; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China.

J Food Sci Technol ; 55(12): 5142-5152, 2018 Dec.

Article en En | MEDLINE | ID: mdl-30483011