Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind
Fuente: Bioactive Carbohydrates and Dietary Fibre
Publication date: Available online 21 December 2024Source: Bioactive Carbohydrates and Dietary FibreAuthor(s): Dien Quang Long, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le