Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles

To study the effects of highland barley flour with different particle sizes on dough characteristics and noodle quality, highland barley flours (median particle sizes of 223.25, 143.12, 90.73, 42.33 and 19.26 μm, respectively) were mixed with the wheat flour to make noodles. The damaged starch conte...

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Detalles Bibliográficos
Autores principales: Liu, Haibo, Duan, Jiaojiao, Zhu, Jing, Liu, Xiong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001254/
https://www.ncbi.nlm.nih.gov/pubmed/36900591
http://dx.doi.org/10.3390/foods12051074

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001254/
https://www.ncbi.nlm.nih.gov/pubmed/36900591
http://dx.doi.org/10.3390/foods12051074

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