Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oat-buckwheat noodle
Xiaoyang Zou, Xiaolong Wang, Mi Zhang, Pai Peng, Qianying Ma, Xinzhong Hu
Topics & Concepts
Food scienceSteamingStarchChemistryGlutenResistant starchAvenaBotanyBiologyFood composition and propertiesSeed and Plant BiochemistryMicrobial Metabolites in Food Biotechnology