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...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , , |
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| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
Frontiers Media S.A.
2025-12-01
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| মালা: | Frontiers in Nutrition |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1738148/full |
| ট্যাগগুলো: |
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