Influence of Exogenous Epigallocatechin Gallate Addition on Physicochemical Properties of Buckwheat Flour and Eating Quality of Buckwheat Wantuo
This research aims to ameliorate the eating quality of Chinese traditional starch-based food: buckwheat Wantuo via the addition of exogenous polyphenol. The mixed flour (MF) was prepared by adding various amount of Epigallocatechin gallate (EGCG) to common buckwheat flour. The influence of addition...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060284 |