[Elsevier] Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles |
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Clinical Assessment, Diagnosis, and Management of Infraorbital Wrinkles and Pigmentation
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Furthering climate-smart farming with the introduction of floating agriculture in Bangladeshi wetlands: Successes and limitations of an innovation transfer
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[Full book]Biochemical Aspects of Metabolic Disorders - Volumes 1 & 2
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A review of reducing oil absorption in flour-based fried foods using wheat protein, starch, and dietary fiber: mechanisms and applications
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The application of monoglycerides to improve the quality of fresh noodles: Discerning the roles of acyl chain length and dispersity
