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Influence of amylose content on cooking time and textural properties of white salted noodles

Hwa‐Young Heo, Byung‐Kee Baik, Chon-Sik Kang, Byung-Kil Choo, Chul Soo Park

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Key concepts: Amylose, Food science, Chemistry, Starch, Resistant starch

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