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Quality characteristics, mineral contents and phenolic compounds of gluten free buckwheat noodles
The aim of this study was to produce gluten free buckwheat noodles having high phenolics and minerals and to evaluate quality characteristics, scanning electron microscopy analysis, minerals, total phenolic content and phenolic compounds of the noodles. Corn starch or potato starch was used in the f...
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| Udgivet i: | J Food Sci Technol |
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| Hovedforfatter: | |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196180/ https://ncbi.nlm.nih.gov/pubmed/34194101 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04772-0 |
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