In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2018.11.043
Abstract: This study aimed to develop a noodle with slow digestibility by adding pullulanase-treated wheat flour (PF). PF was prepared from normal wheat flour (NF) by pullulanase treatment, then its characteristics were compared with NF. Varying… read more here.
Keywords: pullulanase; vitro digestibility; white salted; pullulanase treated ... See more keywords