Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat

Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN) and hot air-dried noodles (DTBN) was investigated in this study...

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Detalles Bibliográficos
Autores principales: Guo, Zicong, Wang, Lijuan, Cao, Ruge, Qiu, Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778488/
https://www.ncbi.nlm.nih.gov/pubmed/36553730
http://dx.doi.org/10.3390/foods11243989

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778488/
https://www.ncbi.nlm.nih.gov/pubmed/36553730
http://dx.doi.org/10.3390/foods11243989

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