Addition of waxy, low- or high-amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
Yi Liu, Xiaojing Chen, Zekun Xu, Ruizong Zhou, Wuyang Huang*, Zhongquan Sui*, Harold Corke
Research output: Contribution to journal › Article › peer-review
8Scopus
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