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Mechanisms and impacts of erythritol and tartaric acid on the quality of high moisture extruded Tartary buckwheat noodles: From gel structure to in vitro starch digestibility

Chunlei Li; Kaiwen Xie; Xiao Feng; Hongwei Wang; Hua Zhang; Xiaozhi Tang
Innovative Food Science & Emerging Technologies · Vol. 113 · pp. 104718 · 2026
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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume113
Pages104718
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2026.104718
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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