Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour-Reference-Cited by-同舟云学术

Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour

Published:2021-11-15 Issue:1 Volume:57 Page:676-683
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Duan Yiting¹,Zhou Sheng¹,Liu Rui²,Wen Yuxiu¹,Xing Yanan²,Yu Xiuzhu¹^ORCID

Affiliation:

1. College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 China

2. Cereal Industrial Technology Academy Hebei Jinshahe Flour and Noodle Group/Hebei Cereal Food Processing Technology Innovation Center Xingtai Hebei 054100 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15449

Reference32 articles.

1. The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates

2. Flaxseed: Composition, detoxification, utilization, and opportunities

3. Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

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