Effects of Oat Bran Flour and Tartary Buckwheat Bran Flour on Structure, Cooking Quality and Digestive Characteristics of Wheat Noodles

PENGPai, WANGXiaoLong, MALan, ZOUXiaoYang, MAQianYing, ZHANGXinYu, LIXiaoPing, HUXinZhong

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Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (20) : 4102-4114. DOI: 10.3864/j.issn.0578-1752.2023.20.014
FOOD SCIENCE AND ENGINEERING

Effects of Oat Bran Flour and Tartary Buckwheat Bran Flour on Structure, Cooking Quality and Digestive Characteristics of Wheat Noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2023, 56(20): 4102-4114 https://doi.org/10.3864/j.issn.0578-1752.2023.20.014

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