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Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles

Menglan Yu; Shuyi Zhang; Peiqi Tang; Linghan Meng; Weiwei Cheng; Chengcheng Gao; Di Wu; Xiao Feng; Zhenjiong Wang; Xiaozhi Tang
Food Research International · Vol. 191 · pp. 114713 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-09-01
Publication Year2024
Volume191
Pages114713
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114713
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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