Understanding the texture and digestibility attributes of rice noodles supplemented with common vetch starch
Dong‐Hui Geng, Xiaojun Zhang, Jing Gan, Chen Wang, Xin Jia, Ning Tang, Yongqiang Cheng
Topics & Concepts
AmyloseStarchFood scienceGranule (geology)ChemistryGlycemic indexAgronomyMaterials scienceGlycemicBiologyBiotechnologyComposite materialInsulinFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications