HIGHLIGHTS
- who: Zicong Guo and colleagues from the Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, No, Tsinghua East Road, Haidian District, Beijing, China have published the paper: Effect of Frozen Treatment on the Sensory and Functional Quality of Extruded Fresh Noodles Made from Whole Tartary Buckwheat, in the Journal: Foods 2022, 11, 3989 Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: This study aimed to investigate the differences in the sensory and functional quality of Tartary buckwheat noodles between hot air drying and frozen treatment . . .
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