Corn fiber gum-enriched pasta: Impacts on cooking quality, texture, and in vitro starch digestibility
Fuente:
International Journal of Biological Macromolecules
Publication date: March 2026Source: International Journal of Biological Macromolecules, Volume 350Author(s): Amin Karimi, Adieh Anvar, Amir Pouya Ghandehari Yazdi, Hassan Ahmadi Gavlighi