Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles

The effects of heat-moisture treatment whole tartary buckwheat flour (HTBF) with different contents on the pasting properties and hydration characteristics of tartary buckwheat noodle mix flour (TBMF), dough moisture distribution, cooking properties, texture properties, and flavor of noodles were st...

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Bibliografische Detailangaben

Hauptverfasser:	Yunlong Li, Wenwen Chen, Hongmei Li, Jilin Dong, Ruiling Shen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2022-11-01
Schriftenreihe:	Foods
Schlagworte:	noodles heat-moisture treatment whole tartary buckwheat flour processing characteristics organoleptic quality flavor glycemic index
Online-Zugang:	https://www.mdpi.com/2304-8158/11/23/3822
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