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Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles

Materials ScienceEngineeringHealth SciencesEdible PackagingPolymer ScienceFood TechnologyStarch-sodium AlginateFood EngineeringFood ProcessingPolymer ChemistryPolymer NetworkVitro Starch Digestibility