New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles
Shaodan Shen, Chengdeng Chi, Yiping Zhang, Lin Li, Ling Chen, Xiaoxi Li
Topics & Concepts
SteamingChewinessFood scienceStarchFlavorChemistryBoilingGlutenOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications