Effect of Resistant Starch Sources on the Physical Properties of Dough and on the Eating Quality and Glycemic Index of Salted Noodles

The aim of this study was to evaluate the characteristics and eating quality of salted noodles that are incorporated with different formulations of flour. Up to 20% of wheat flour was substituted by composite flours of highly resistant starches, including heat moisture treatment corn starch (HMT-CS)...

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Detalles Bibliográficos
Autores principales: Li, Po-Hsien, Wang, Chien-Wen, Lu, Wen-Chien, Chan, Yung-Jia, Wang, Chiun-Chuan Roger
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953351/
https://www.ncbi.nlm.nih.gov/pubmed/35327238
http://dx.doi.org/10.3390/foods11060814

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953351/
https://www.ncbi.nlm.nih.gov/pubmed/35327238
http://dx.doi.org/10.3390/foods11060814

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