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The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles
Commercial process of oat noodles was mainly hindered by its lack of gluten and difficulty in forming dough. Extrusion could be an effective method to produce oat noodles by forming network of gelatinized starch, and noodle quality could be improved by regulating the retrogradation process. In this...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300054/ https://www.ncbi.nlm.nih.gov/pubmed/32566212 http://dx.doi.org/10.1002/fsn3.1596 |