Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles

Effects of Different Highland Barley Varieties on Quality and Digestibility of Noodles

This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting nood...

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Bibliographic Details
Main Authors: Guiyun Wu, Lili Wang, Xueqing Wang, Bin Dang, Wengang Zhang, Jingjing Yang, Lang Jia, Jinbian Wei, Zhihui Han, Xiaopei Chen, Jingfeng Li, Xijuan Yang, Fengzhong Wang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
highland barley varieties
noodle quality
digestive characteristics
Online Access:https://www.mdpi.com/2304-8158/14/13/2163
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