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Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour

  • Mengna Zhang and
  • Zhigang Chen
Foods2024, 13(3), 395;https://doi.org/10.3390/foods13030395

25 January 2024

The whole-grain, hulled Tartary buckwheat flour (HTBF) with outstanding bioactive functions was prepared, and the effects of partial substitution ratios (0, 30%, 51% and 70%) of wheat flour with HTBF on the characteristics of TB noodles (TBNs) were i...

(This article belongs to the Section Grain)
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