Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles

Lignende værker

• Addition of green banana flour to instant noodles: rheological and technological properties
  af: Vernaza, Maria Gabriela, et al.
  Udgivet: (2011)
• Addition of green banana flour to instant noodles: rheological and technological properties
  af: María Gabriela Vernaza Leoro, et al.
  Udgivet: (2011)
• The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle
  af: Liu, Yu, et al.
  Udgivet: (2018)
• The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle
  af: Yu Liu, et al.
  Udgivet: (2018)
• Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan)
  af: Ping‐Hsiu Huang, et al.
  Udgivet: (2022)