Leaving buckwheat noodles after their making and subsequent cooking leads to remarkable changes in mechanical characteristics

URN:NBN:SI:DOC-EA1GVH5K2022Asami, YuyaIkeda, KiyokazuIkeda, Sayokodocuments/doc/E/URN_NBN_SI_doc-EA1GVH5K_001.pdfdocuments/doc/E/URN_NBN_SI_doc-EA1GVH5K_001.txt139articlestr. 5-1110.3986/fag00232039042592712-2859URN:NBN:SI:doc-EA1GVH5Keng= Slovenska akademija znanosti in umetnosti, Razred za naravoslovne vedeSlovenian Academy of Sciences and Arts, Class of Natural SciencesFagopyrum (Ljubljana)BY-NC-NDajdovi rezancibuckwheatbuckwheat noodlescooking (buckwheat)kulinarika (ajda)mechanical propertiesmehanske lastnostinavadna ajdaLeaving buckwheat noodles after their making and subsequent cooking leads to remarkable changes in mechanical characteristicsresearch paper