Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours
BackgroundThe increasing demand for nutritionally enriched foods has driven interest in colored wheat varieties, which may offer enhanced nutritional benefits. This study aims to compare the quality of noodles made from whole flours of blue, purple, and black wheat with a white wheat control.Methods...
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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Frontiers Media S.A.
2025-12-01
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| Schriftenreihe: | Frontiers in Nutrition |
| Schlagworte: | |
| Online-Zugang: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1738148/full |
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