Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing.
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DOI: 10.1111/1750-3841.16405
Abstract: Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated… read more here.
Keywords: flour noodles; structure; oat flour; whole oat ... See more keywords