Incorporation of defatted quinoa flour affects in vitro starch digestion, cooking and rheological properties of wheat noodles
Ruihan Huang, Kai Huang, Xiao Guan, Jian‐Han Zhang, Ping Zhang
Topics & Concepts
Food scienceWheat flourStarchRheologyChemistryDigestion (alchemy)In vitroBiochemistryMaterials scienceChromatographyComposite materialSeed and Plant BiochemistryFood composition and propertiesAgriculture Sustainability and Environmental Impact