Effect of Eucommia ulmoides leaf powder substitution on dough physicochemical properties and dried noodle quality
The effect of Eucommia ulmoides leaf powder (EULP) addition at 5 %–20 % levels on dough physicochemical properties and dried noodles quality was assessed. EULP significantly inhibited starch gelatinization (p < 0.05). The assessments of gluten index, farinogram, moisture distribution, and microstruc...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2025-12-01
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| Rangatū: | Food Chemistry: X |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2590157525011526 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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