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Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Li Gao, Weiwei Cheng, Meixia Fu, Di Wu, Xiaozhi Tang

2021Food Structure54 citationsDOI

Topics & Concepts

Food scienceCrystallinityExtrusionStarchChemistryMicrostructureWater contentMoistureScanning electron microscopeRheologyRheometryMaterials scienceComposite materialCrystallographyOrganic chemistryGeotechnical engineeringEngineeringFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology
Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality | Litcius