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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...
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| Publicado en: | Foods |
|---|---|
| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | 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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