Open AccessReplacing a part of wheat flour with starchy food containing high levels of resistant starch in noodles processing
Author(s) -
K.M. Vuong,
N.B. Tram,
L.N. Tuyen,
L.T.T. Vy,
Ngô Văn Tài,
Nguyễn Minh Thủy
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(3).1020
Subject(s) - food science , starch , resistant starch , wheat flour , amylose , chemistry , potato starch , mathematics