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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Detalles Bibliográficos
Autores principales: Sun, Kai-Nong, Liao, Ai-Mei, Zhang, Fan, Thakur, Kiran, Zhang, Jian-Guo, Huang, Ji-Hong, Wei, Zhao-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835949/
https://www.ncbi.nlm.nih.gov/pubmed/31640121
http://dx.doi.org/10.3390/foods8100519

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835949/
https://www.ncbi.nlm.nih.gov/pubmed/31640121
http://dx.doi.org/10.3390/foods8100519

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