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 |
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| Zdroj: | In Food Research International September 2024 191 |
| Databáze: | ScienceDirect |
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