Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles
Min Xu, Gary G. Hou, Fengyun Ma, Junzhou Ding, Lingzhu Deng, Ozan Kahraman, Meng Niu, Kathleen Trivettea, Bon Lee, Liang Wu, Byung‐Kee Baik
Topics & Concepts
Food scienceAleuroneWheat flourIngredientInstantStarchChemistryMathematicsEndospermBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications