Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and <i>In Vitro</i> Starch Digestibility of Tartary Buckwheat Dried Noodles

This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and <i>in vitro</i> starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitut...

Full description

Bibliographic Details
Main Authors: Chaoqiang Xue, Xiaona Guo, Kexue Zhu
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
Tartary buckwheat bran
noodles
quality
digestibility
starch structure
enzyme activity
Online Access:https://www.mdpi.com/2304-8158/11/22/3696

Similar Items

Similar Items