Effects of Flaxseed Powder on the Quality and Digestive Characteristics of Noodles

被引：0
|
作者：
Wang, Beibei [1 ]
Zhang, Yongshun [2 ]
Guo, Hongtao [3 ]
Sun, Xiaodong [4 ]
Huang, Xianqing [1 ]
Cheng, Lin [1 ]
Bai, Ge [1 ]
Ma, Yan [1 ]
机构：
[1] College of Food Science and Technology, Henan Agricultural University, Zhengzhou,450002, China
[2] Tangyin Country Product Quailty Inspection and Testing Center, Anyang,456150, China
[3] Henan Forest Holiday Food Technology Development Co., Ltd., Luohe,462005, China
[4] Henan Tangxi Hydrocolloid Research Institute, Zhengzhou,451162, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 18期
关键词：
Food ingredients;
D O I：
10.13386/j.issn1002-0306.2023100122
中图分类号：
学科分类号：
摘要：
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收藏
页码：72 / 79
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