Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles - Concepedia

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Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles

102

Citations

51

References

2020

Year

Sujitta Raungrusmee, Smriti Shrestha, Muhammad Bilal Sadiq, Anil Kumar Anal

Food ChemistryDefatted Rice BranFood AnalysisResistant StarchXanthan GumFood TechnologyHealth Sciences

References

	Year	Citations

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