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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

LWT- Food science and technology, v.126, 2020년, pp.109279 -   

Raungrusmee, Sujitta (Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology) ,  Shrestha, Smriti (Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology) ,  Sadiq, Muhammad Bilal (School of Life Sciences, Forman Christian College (A Chartered University)) ,  Anal, Anil Kumar (Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology)

Abstract AI-Helper 아이콘AI-Helper

Abstract The study aims to evaluate the effects of xanthan gum (XG), inulin and defatted rice bran on the physicochemical, functional and sensory properties of the gluten-free noodle prepared from Pathumthani 80 rice (RD 31) native autoclaved resistant starch (NARS). The increase in concentration o...

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