Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion
Whole grain foods have been recommended to preserve biologically active components and benefit human health. The effect of the addition amount of whole sweet potato flour (WSPF, 25%, 51%, and 75%) on the physicochemical and structural properties of extruded whole-grain noodles was evaluated. Compare...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-03-01
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| Colecção: | Foods |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2304-8158/14/6/1040 |
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