Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber

Xue Gong, Jiaxin Li, Zhigang Liu, Xuebing Xu, Aixia Wang, Mengzi Nie, Ran Lin, Yu Tian, Xiya Zhang, Lili Wang, Liya Liu, Yang Li, Fengzhong Wang, Li‐Tao Tong