Your browser doesn't support javascript.
loading
Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles.
Xu, Xiang; Gao, Chengcheng; Xu, Jingwen; Meng, Linghan; Wang, Zhenjiong; Yang, Yuling; Shen, Xinchun; Tang, Xiaozhi.
Afiliação
  • Xu X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Gao C; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Xu J; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
  • Meng L; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: menglinghan8@126.com.
  • Wang Z; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Yang Y; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Shen X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
  • Tang X; College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China. Electronic address: warmtxz@nufe.edu.cn.
Food Chem ; 374: 131613, 2022 Apr 16.
Article em En | MEDLINE | ID: mdl-34815111
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fagopyrum Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fagopyrum Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido