Effect of Coix Seed on the Rheological and Structural Properties of Wheat Dough and Noodle Quality
The effect of coix seed flour (0%–25%) on the rheological and structural properties of wheat dough and noodle quality was investigated. The addition of coix seed flour was found to enhance the elasticity of dough, which may be attributed to the fact that small starch particles increase the filling c...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
China Food Publishing Company
2025-06-01
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| سلاسل: | Shipin Kexue |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-008.pdf |
| الوسوم: |
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