ORIGINAL RESEARCH
Published on 03 Sep 2026
Effects of exogenous proteins on retrogradation properties of rice starch, gel properties of raw rice flour and eating quality of fresh wet rice noodles
doi 10.3389/fnut.2026.1915300
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ORIGINAL RESEARCH
Published on 03 Sep 2026
ORIGINAL RESEARCH
Published on 03 Aug 2026
REVIEW
Published on 29 May 2026
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