Formula Optimization and Antioxidant Activity of High-added Tartary Buckwheat Noodles

Formula Optimization and Antioxidant Activity of High-added Tartary Buckwheat Noodles

To optimize the formula of high addition tartary buckwheat noodles and study its antioxidant activity, single factor experiments and response surface method were used to determine the optimal formula of high-added tartary buckwheat noodles. Secondly, the thermal mechanical properties of dough and th...

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Bibliographic Details
Main Authors: Weifeng KONG, Xiuhua LI, Lijun SHAO, Yiting JIANG, Feilong JU, Jin LIANG, Yue SUN, Hong CHEN, Xueling LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-06-01
Series:Shipin gongye ke-ji
Subjects:
high addition
tartary buckwheat noodles
konjac flour
antioxidant activity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070292

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070292

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