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Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles

Published Online: 2020-08-05

Published Print: 2020-12

Authors

Obadi, Mohammed

Chen, Yu

Qi, Yajing

Liu, Shuyi

Xu, Bin https://orcid.org/0000-0003-0234-7430
Funding

Funding for this research was provided by:

Key Projects of National Science &Technology Pillar Program (2018YFD0401004)
License Information

Text and Data Mining valid from 2020-08-05

Version of Record valid from 2020-08-05
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Article History

Received: 13 May 2020

Accepted: 21 July 2020

First Online: 5 August 2020

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest<b>.</b>

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