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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

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