Effects of Particle Size and Gluten Content on Starch Digestibility of Noodles in Vitro
In order to study the effects of particle size and gluten content on the starch digestibility of noodles in vitro， 0%， 5% and 10% of gluten were added into wheat flour with different particle size to make Chinese noodles， and noodles with large and small particles were separated after drying and gri...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-01-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210114?st=article_issue |