Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles
The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-12-01
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| Col·lecció: | Applied Food Research |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S2772502224001112 |
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