New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch-lipid complexes
Release time:2025-09-13Hits:
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Impact Factor:
3.5
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Affiliation of Author(s):
食品科技学院
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Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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Co-author:
Chen Jin, Chen Zhigang
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Correspondence Author:
CZG
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Document Code:
2c9e868c9928c39601992bf9fb994d3b
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Volume:
60
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Issue:
1
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2025-03-05
