Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles
Author:
Funder
National Natural Science Foundation of China
Anhui Agricultural University
Publisher
Elsevier BV
Reference48 articles.
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3. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum;Chaisawang;Food Hydrocolloids,2006
4. Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids;Chen;Food Bioscience,2023
5. Changes in chemical composition and starch structure in rice noodle cultivar influence Rapid Visco analysis and texture analysis profiles under shading;Chen;Food Chemistry,2022
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