摘要 : Background and objectives To improve the nutritional value and flavor of traditional Chinese noodles, Hericium erinaceus powder (HEP) was incorporated into Chinese noodles. The effects of HEP on the digestion, gelatinization of st... 展开 Background and objectives To improve the nutritional value and flavor of traditional Chinese noodles, Hericium erinaceus powder (HEP) was incorporated into Chinese noodles. The effects of HEP on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles were analyzed. 收起