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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Original Article

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

Efectos de la adición de ajo negro en las propiedades reológicas, texturales y sensoriales de fideos de harina de centeno (Secale cereale L.)

Rui LiuState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China;Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China;Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China;Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, ChinaView further author information
,
Guang YangState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, ChinaView further author information
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Jiamin GuoState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, ChinaView further author information
,
Tao WuState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, ChinaView further author information
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Wenjie SuiState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, ChinaView further author information
&
Min ZhangState Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China;Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China;Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin University of Science & Technology, Tianjin, China;Engineering Research Center of Food Biotechnology, Tianjin University of Science & Technology, Ministry of Education, Tianjin, ChinaCorrespondence[email protected]
View further author information
Pages 1102-1108 | Received 30 Mar 2018, Accepted 30 Jun 2018, Published online: 21 Dec 2018

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