Quality of noodles made from colour-grained wheat
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DOI: 10.17221/130/2017-cjfs
Abstract: Ma D., Zhang J., Li Y., Wang Ch. (2018): Quality of noodles made from colour-grained wheat. Czech J. Food Sci., 36: 314–320. The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese… read more here.
Keywords: quality; colour grained; grained wheat; noodles made ... See more keywords
Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat
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DOI: 10.3390/foods11243989
Abstract: Extruded noodles made from whole Tartary buckwheat are widely known as healthy staple foods, while the treatment of fresh noodles after extrusion is crucial. The difference in sensory and functional quality between frozen noodles (FTBN)… read more here.
Keywords: whole tartary; quality; noodles made; tartary buckwheat ... See more keywords