The Quality Characteristics Comparison of Stone-Milled Dried Whole Wheat Noodles, Dried Wheat Noodles, and Commercially Dried Whole Wheat Noodles

To explore the quality differences between dried wheat noodles (DWNs), stone-milled dried whole wheat noodles (SDWWNs), and commercially dried whole wheat noodles (CDWWNs), the cooking quality, texture properties, microstructure, protein secondary structure, short-range order of starch, antioxidant...

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Autori principali:	Mengdi Cai, Chunxia Shen, Yuhui Li, Shuangli Xiong, Feng Li
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-12-01
Serie:	Foods
Soggetti:	stone milling whole wheat noodle microstructure protein secondary structure antioxidant activity in vitro digestive property
Accesso online:	https://www.mdpi.com/2304-8158/12/1/55
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