Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was inc...

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Detalles Bibliográficos
Autores principales: Xue, Chaoqiang, Guo, Xiaona, Zhu, Kexue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689101/
https://www.ncbi.nlm.nih.gov/pubmed/36429287
http://dx.doi.org/10.3390/foods11223696

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689101/
https://www.ncbi.nlm.nih.gov/pubmed/36429287
http://dx.doi.org/10.3390/foods11223696

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