Enhancement of Quality and in Vitro Starch Digestibility for Fried-Free Instant Noodles with Rapid Rehydration Using Sourdough Fermented by Exopolysaccharide-Producing Weissella Confusa

Author:

Ji Shengxin,Li Huipin,Ai Zhilu,Li Zhen,Suo Biao,Fan Minghui,Yang Yong

Publisher

Elsevier BV

Reference36 articles.

1. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism;Z B Cao;Food Hydrocolloids,2021

2. Optimization of heat-moisture treatment on potato starch and study on its physicochemical properties;C Deng;Technology audit and production reserves,2022

3. Exploring the underlying mechanisms on starch restricted swelling-induced reduction in digestion rate of buckwheat noodles;J Du;Food Chemistry,2023

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