Investigating the effect of different contents of mung beans on the structure and function of extruded buckwheat noodles

The effects of different contents of mung bean on microstructure, cooking property, hypoglycemic activity and in vitro starch digestion of extruded buckwheat noodles were studied. The results demonstrated that as the increase of mung bean content, the cooking loss of the noodles decreased from 19.26...

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Bibliographic Details

Published in:	Applied Food Research
Main Authors:	Jiankang Zhou, Zhuo Zhang, Jiawei Qiao, Chaofan Zhao, Bao Xing, Guixing Ren, Lizhen Zhang
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Subjects:	Mung bean Buckwheat Extruded starch noodles Starch digestion
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772502224001112