Impact of okara on quality and in vitro starch digestibility of noodles: The view based on physicochemical and structural properties
Le Xie, Wenhua Zhou, Liangzhong Zhao, Jing Peng, Xiaojie Zhou, Xin Qian, Lu Lu
Topics & Concepts
StarchFood scienceChemistryGlutenFourier transform infrared spectroscopyRheologyHydrolysisChemical engineeringBiochemistryMaterials scienceComposite materialEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology