Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough.

Foods · 2022 · PMC9689948 · PMID 36429272

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a decreasing trendno p-value reported

After the addition of white kidney bean flour, the l* value of the noodles showed a decreasing trend, indicating that the whiteness of the noodles decreased.

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