Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles

Publication date: Available online 30 March 2020Source: LWTAuthor(s): Meixia Fu, Xuyang Sun, Di Wu, Linghan Meng, Xiao Feng, Weiwei Cheng, Chengcheng Gao, Yuling Yang, Xinchun Shen, Xiaozhi Tang
Source: LWT Food Science and Technology - Category: Food Science Source Type: research