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Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles

Food ChemistryCooked NoodlesRaw DoughBiosynthesis4-α-Glucan Branching EnzymeEngineeringBiochemistryBiochemical EngineeringBiotechnologyPolysaccharideBiomolecular Engineering