Effects of fatty acids and glycerides on the structure, cooking quality, and in vitro starch digestibility of extruded buckwheat noodles

Autor: Yu, Menglan, Zhang, Shuyi, Tang, Peiqi, Meng, Linghan, Cheng, Weiwei, Gao, Chengcheng, Wu, Di, Feng, Xiao, Wang, Zhenjiong, Tang, Xiaozhi
Zdroj: In Food Research International September 2024 191
Databáze: ScienceDirect