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Physicochemical characterization and in-vitro digestibility of extruded rice noodles with different amylose contents based on rheological approaches

Food ChemistryBiomanufacturingEngineeringDifferent Amylose ContentsRheological ApproachesExtruded Rice NoodlesFood PhysicFood BiophysicsBiochemical EngineeringBiotechnologyFood ProcessingFood StructureHealth Sciences