Influence of the Addition of Extruded Endogenous <i>Tartary</i> Buckwheat Starch on Processing and Quality of Gluten-Free Noodles

Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous <i>Tartary</i> buckwheat starch (ES) on the process and quality of gluten-free noodles. ES was mixed with <i...

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Autores principales: Xiao-Miao Han, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/c817eab4fce4468a991b6342f4434283
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