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Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

Herein, feasibility of supplementing wheat flour with Chinese yam powder (CYP) for noodle preparation was assessed. After supplementation with CYP, the alterations in chemical, texture, cooking, rheological, and microstructure attributes of noodles were observed. Due to higher protein and lower glut...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Foods
मुख्य लेखकों: Sun, Kai-Nong, Liao, Ai-Mei, Zhang, Fan, Thakur, Kiran, Zhang, Jian-Guo, Huang, Ji-Hong, Wei, Zhao-Jun
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI 2019
विषय:
ऑनलाइन पहुंच:https://ncbi.nlm.nih.gov/pmc/articles/PMC6835949/
https://ncbi.nlm.nih.gov/pubmed/31640121
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100519
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