Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles
Meixia Fu, Xuyang Sun, Di Wu, Linghan Meng, Xiao Feng, Weiwei Cheng, Chengcheng Gao, Yuling Yang, Xinchun Shen, Xiaozhi Tang
Topics & Concepts
Food scienceStarchChemistryIngredientComposition (language)Rice flourGluten freeGlycemic indexAmylosePolyphenolWheat flourGlutenGlycemicBiochemistryOrganic chemistryBiologyRaw materialBiotechnologyInsulinAntioxidantLinguisticsPhilosophyFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology