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Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles

Shuzhen Yang; Lingfang Zhang; Xue Wu; Xiaoxi Wang; Binghua Sun
Food Research International · Vol. 223 · pp. 117839 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-01-01
Publication Year2026
Volume223
Pages117839
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2025.117839
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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