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    Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles

    Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles by ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi

    Published 2023-03-01
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