Gluten-free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility Article

Zhang, Wenbin, Huang, Qicheng, Yang, Ruijin. (2022). Gluten-free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and in vitro digestibility . International Journal of Food Science and Technology, 57(7), 4356-4367. 10.1111/ijfs.15762

cited authors

  • Zhang, Wenbin; Huang, Qicheng; Yang, Ruijin

sustainable development goals

authors

publication date

  • July 1, 2022

published in

keywords

  • CORN
  • Cooking quality
  • FREE RICE SPAGHETTI
  • FUNCTIONAL-PROPERTIES
  • Food Science & Technology
  • GELATINIZATION
  • Life Sciences & Biomedicine
  • MICROSTRUCTURE
  • PHYSICAL-PROPERTIES
  • PHYSICOCHEMICAL PROPERTIES
  • RHEOLOGY
  • STARCH
  • Science & Technology
  • TEXTURE
  • gluten-free quinoa noodle
  • in vitro starch digestibility
  • moisture
  • soy protein isolate
  • texture

Digital Object Identifier (DOI)

publisher

  • OXFORD UNIV PRESS

start page

  • 4356

end page

  • 4367

volume

  • 57

issue

  • 7