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Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility

Huichao Zhou, Chong Liu, Jiaying Shang, Xueling Zheng

2023International Journal of Biological Macromolecules17 citationsDOI

Topics & Concepts

EndospermFood scienceStarchChemistryParticle sizeWheat flourResistant starchBiochemistryPhysical chemistryFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology
Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility | Litcius