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Influence of wheat flour substitution with potato pulp on dough rheology, microstructure and noodle quality
Author(s) -
Pu Huayin,
Yue Miao,
Guo Simin,
Li Yanjun,
Yang Yifei,
Kuang Jiwei,
Huang Junrong
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14928
Subject(s) - chewiness , food science , potato starch , absorption of water , rheology , gluten , pulp (tooth) , wheat flour , microstructure , starch , gluten free , chemistry , materials science , composite material , dentistry , medicine
Influence of potato pulp on dough rheology, microstructure and noodle quality