Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami

Published 2018 View Full Article

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Title
Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami
Authors
Keywords
High amylose rice, Arabic gum, Noodle, in vitro, starch digestibility, Cooking property, Texture
Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 125, Issue -, Pages 668-673
Publisher
Elsevier BV
Online
2018-12-04
DOI
10.1016/j.ijbiomac.2018.12.027

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