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- Koo, Jae-Geun, et al. Show all 2 Author
- Food chemistry 2019 v.271 pp. 685-690
- chewiness; crude protein; hardness; high pressure treatment; noodles; oat flour; physicochemical properties; viscosity; wheat
- ... This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of LW were not affected by HHP; however, those of blends were significantly higher than those of LW (p < 0. ...