20
Understanding of hydrocolloid functions for enhancing the physicochemical features of rice flour and noodles
20
Starch digestion: A comprehensive update on the underlying modulation mechanisms and its in vitro assessment methodologies
20
Basic principles in starch multi-scale structuration to mitigate digestibility: A review
20
Feasible methods to control starch digestibility: Strategies for reducing glycemic index of rice noodles
20
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
