Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles

Post time 2024-5-4 18:05:22

journal：International Journal of Food Science & Technology

Authors：Dong‐Hui Geng; Lu Liu; Zexue Lin; Lin Zhu; Junlin Deng; Jian Chen; Zhuoya Xiang; Hanlin Yao; Xiaoping Su; Chen Xia; Li‐Tao Tong

Published date：2021-12-

DOI：10.1111/ijfs.15320

PDF link：https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.15320

Article link：http://dx.doi.org/10.1111/ijfs.15320

Article Source：Wiley。

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