Effect of extruded adzuki bean flour on the quality and α‐glucosidase inhibitory activity of Chinese steamed bread
Abstract In order to improve the commercial and nutritional quality of Chinese steamed bread (CSB), effect of extruded adzuki bean flour (EABF) substitution (10%, 20%, 30%, and 40%) for wheat flour on the quality properties of blended flour and CSB was studied. Results showed that the development ti...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-10-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1181 |