Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

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Veröffentlicht in:Acta Scientiarum Polonorum. Technologia Alimentaria 2022-06, Vol.21 (2), p.145-154
Hauptverfasser: Too, Beverly Cheruto, Tai, Ngo Van, Thuy, Nguyen Minh
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Thuy, Nguyen Minh
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title Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch
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