Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility

作者：Xianying Sha, Zhonghua Gu, Feiyang Zhang, Hongxin Jiang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2024.115628 · 被引用次数：13 · 研究领域：Food composition and properties、Microbial Metabolites in Food Biotechnology、Phytase and its Applications