Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and...

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Detalles Bibliográficos
Autores principales: Wang, Ruibin, Li, Ming, Wei, Yimin, Guo, Boli, Brennan, Margaret, Brennan, Charles Stephen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831939/
https://www.ncbi.nlm.nih.gov/pubmed/33477670
http://dx.doi.org/10.3390/foods10010187

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831939/
https://www.ncbi.nlm.nih.gov/pubmed/33477670
http://dx.doi.org/10.3390/foods10010187

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