Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with Tartary buckwheat flour...

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Detalles Bibliográficos
Autores principales: Han, Xiao-Miao, Xing, Jun-Jie, Guo, Xiao-Na, Zhu, Ke-Xue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618275/
https://www.ncbi.nlm.nih.gov/pubmed/34828974
http://dx.doi.org/10.3390/foods10112693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618275/
https://www.ncbi.nlm.nih.gov/pubmed/34828974
http://dx.doi.org/10.3390/foods10112693

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