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March 15, 2024Journal of Food Science

Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch

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Authors

DYDaheng YueHZHan ZhangTZTiantian Zhang

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Yue et al. (2024) studied this question.

synapsesocial.com/papers/68e73dc3b6db6435876b6b62https://doi.org/10.1111/1750-3841.17021
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