Synergistic effects of starch blending and retrogradation control on the quality improvement of instant fresh rice noodles

作者：Hao Li, Minghang Guan, Zihui Xu, Chi Zhang, Liu Xiong, Na Ji, Qingjie Sun · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.148976 · 被引用次数：1 · 研究领域：Food composition and properties、GABA and Rice Research、Rice Cultivation and Yield Improvement