The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles
Xiao-Miao Han, Jun‐Jie Xing, Cong Han, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
Food scienceGlutenChemistryStarchRheologyLimitingExtrusionGluten freeViscosityUltimate tensile strengthRice flourMaterials scienceOrganic chemistryComposite materialRaw materialEngineeringMechanical engineeringSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology