Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3
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This study investigated the synergistic effects of hydrocolloids (guar gum, GG; xanthan gum, XG; and carboxymethyl chitosan, CMC) and alkaline salts (Na2CO3 and NaHCO3) on germinated highland barley noodles. Hydrocolloids reduced cooking loss, breakage rate, a... ...
