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Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough
The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical proper...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689948/ https://www.ncbi.nlm.nih.gov/pubmed/36429272 http://dx.doi.org/10.3390/foods11223680 |