Effect of Kudzu Flour on the Quality of Fresh Wet Rice Noodle
Kudzu flour was recognized as a rich source of isoflavonoids, amino acids, and trace elements, which could be integrated into food products to enhance their nutritional value and provide a unique flavor. In this study, kudzu flour was incorporated into fresh wet rice noodles at different levels (0~2...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Schriftenreihe: | Shipin gongye ke-ji |
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| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060305 |
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