2021peer-reviewed74 citations
New insights into how starch structure synergistically affects the starch digestibility, texture, and flavor quality of rice noodles
Shaodan Shen, Chengdeng Chi, Yiping Zhang, Lin Li, Ling Chen, Xiaoxi Li
International Journal of Biological Macromolecules
Concepts
SteamingChewinessFood scienceStarchFlavorChemistryBoilingGluten