Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles
Sujitta Raungrusmee, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal
Topics & Concepts
InulinFood scienceBranChemistryGluten freeStarchResistant starchXanthan gumGlutenGlycemic indexGlycemicMaterials scienceBiotechnologyBiologyRaw materialOrganic chemistryRheologyInsulinComposite materialFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications