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2011•Food Science and BiotechnologyRequires access

Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch

Jung‐Ah Han, Tae-Rang Seo, Seung-Taik Lim, Dong‐Jun Park

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Key concepts: Starch, Food science, Locust bean gum, Xanthan gum, Retrogradation (starch), Potato starch, Chemistry, Viscosity

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