Effects of Heat-Moisture Treatment Whole Tartary Buckwheat Flour on Processing Characteristics, Organoleptic Quality, and Flavor of Noodles.

Foods · 2022 · PMC9740211 · PMID 36496630

Europe PMC DOI

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an increasing trendno p-value reported

Springiness, chewiness, and resilience first showed an increasing trend with the increase in the amount of HTBF added; chewiness and resilience decreased when the amount of HTBF added reached 60%, and springiness decreased when the amount of HTBF added reached 50%.

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