Open AccessFormulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch [pdf]
Author(s) -
Beverly Cheruto Too,
Ngô Văn Tài,
Nguyễn Minh Thủy
Publication year - 2022
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2022.1011
Subject(s) - food science , resistant starch , starch , quality (philosophy) , mathematics , chemistry , physics , quantum mechanics