Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure.

Wang, Ruibin; Li, Ming; Wei, Yimin; Guo, Boli; Brennan, Margaret; Brennan, Charles Stephen

Wang, Ruibin; Li, Ming; Wei, Yimin; Guo, Boli; Brennan, Margaret; Brennan, Charles Stephen.

Afiliação

Wang R; Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
Li M; Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.
Wei Y; Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
Guo B; Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
Brennan M; Institute of Food Science and Technology, CAAS/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
Brennan CS; Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand.

Foods ; 10(1)2021 Jan 18.

Article em En | MEDLINE | ID: mdl-33477670

Palavras-chave

LF-NMR; buckwheat noodle; extruded buckwheat flour; morphology; quality

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Risk_factors_studies Idioma: En Revista: Foods Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Suíça

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google