Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles
Mohammed Obadi, Chen Yu, Yajing Qi, Shuyi Liu, Bin Xu
Topics & Concepts
AmylopectinChemistryStarchFood scienceUltimate tensile strengthAbsorption of waterGlutenExtrusionAmyloseMaterials scienceComposite materialFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology