Effect of buckwheat flour addition on the quality and in vitro digestibility characteristics of handmade hollow dried noodles

CHANG Danni, HOU Yao, ZHANG Jinming, HE Liangliang, MA Tianchen, ZHANG Jinjin, ZHAO Haoan, CAO Wei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 330-338.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 330-338. DOI: 10.13995/j.cnki.11-1802/ts.043515

Effect of buckwheat flour addition on the quality and in vitro digestibility characteristics of handmade hollow dried noodles

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 330-338 https://doi.org/10.13995/j.cnki.11-1802/ts.043515

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