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...
Wedi'i Gadw mewn:
| Prif Awdur: | |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
China Food Publishing Company
2025-06-01
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| Cyfres: | Shipin Kexue |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-11-008.pdf |
| Tagiau: |
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