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Yong Chen

Henan University of Technology

China

  • Henan University of Technology

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Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processing

Number of pages: 30 Posted: 19 Sep 2025
Zipeng Liu, Yong Chen, Xueling Zheng, Limin Li, Jiaying Shang, Chong Liu and Huichao Zhou
Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology, Henan University of Technology and Henan University of Technology
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Abstract:

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semolina flour noodles, pentosan, physicochemical properties, digestibility