The structural characteristics and in vitro starch digestibility of rice noodles as affected by the addition of ultrafine whole pulp of bamboo shoots
Rice noodles are a high-carbohydrate food. Thus, the aim of this study is to evaluate the effect of different additions (CK (0%), 13%, 16%, 19%, and 21% w/w) Chimonobambusa quadrangularis ultrafine whole pulp (CQUWP) on rice noodles by in vitro digestion simulation and quality characterization. The...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464623004097 |