Incorporation of oligosaccharides in fermented rice cakes: Impact on quality, starch retrogradation, and digestibility
Fuente:
Food Research International
Publication date: 1 December 2026Source: Food Research International, Volume 245, Part 1Author(s): Libo Wang, Miao Zhang, Yilin Huang, Haoran Wang, Lili Wang, Fengzhong Wang, Yang Li