Effect of High Amylose Corn Starch on the Structure, Cooking Quality and Starch Digestibility of Extruded Buckwheat Noodles
ZHANG Shuyi, XU Xiang, ZHANG Linhua, MENG Linghan, TANG Xiaozhi
FOOD SCIENCE . 2023, (6): 116 -124 .  DOI: 10.7506/spkx1002-6630-20220505-044