Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches
Author:
Funder
Rural Development Administration, Republic of Korea
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference23 articles.
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4. Effect of cooking and storage on the amount and molecular weight of (1 → 3)(1 → 4)-β-d-glucan extracted from oat products by an in vitro digestion system 1;Beer;Cereal Chem.,1997
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