Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles

Effects of adzuki bean addition on the rheological properties of mixed flour and the in vitro digestion of rice noodles

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Bibliografiska uppgifter
Huvudupphovsmän:	Yongping Bao, Naveed Mahmood, Aiming Bao, Weijun Qin, Likang Qin, Xiaoyan Song
Materialtyp:	Artigo
Språk:	engelska
Publicerad:	2025
Länkar:	https://doi.org/10.1016/j.fochx.2025.102550
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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