Effects of Hericium erinaceus powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles-Reference-Cited by-同舟云学术

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Effects of Hericium erinaceus powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles

Published:2020-12-24 Issue:3 Volume:98 Page:482-491
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Wang Lei¹^ORCID,Tian Yingpeng¹,Chen Zhaoqing¹,Chen Jie¹

Affiliation:

1. College of Food Science and Technology Henan University of Technology Zhengzhou China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10387

Reference37 articles.

1. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

2. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

3. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

4. Influence of insoluble fiber fractions from carambola and carrot on intestinal enzymes and fecal bacterial enzymes in hamsters

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