Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles
Burcu Havva Tiga, Seher Kumcuoğlu, Merve Vatansever, Sebnem Tavman
Topics & Concepts
Absorption of waterFood scienceInstantStarchWheat flourChemistryPotato starchRetrogradation (starch)Water contentMaterials scienceAmyloseComposite materialGeotechnical engineeringEngineeringSeed and Plant BiochemistryFood composition and propertiesMicrobial Metabolites in Food Biotechnology