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Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour

Cooking Quality, Texture and Antioxidant Properties of Dried Noodles Enhanced with Tartary Buckwheat Flour

Wu, Na-Na; Tian, Xiao-Hong; Liu, Yan-Xiang; Li, Huan-Huan; Liang, Run-Ping; Zhang, Min; Liu, Ming; Wang, Li-Ping; Zhai, Xiao-Tong; Tan, Bin
  • 期刊名称Food Science and Technology Research
  • 作者Wu, Na-Na; Tian, Xiao-Hong; Liu, Yan-Xiang; Li, Huan-Huan; Liang, Run-Ping; Zhang, Min; Liu, Ming; Wang, Li-Ping; Zhai, Xiao-Tong; Tan, Bin
  • 卷第23卷
  • 期第6期
  • 印刷ISSN1344-6606
  • 电子ISSN1881-3984
  • 文件大小1918.19KB
  • 发表时间2017
  • DOI10.3136/fstr.23.783
  • 页码783-792
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