Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles
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This study aimed to develop low glycemic index (GI) noodles by incorporating probiotic-fermented modified wheat bran dietary fiber (DF), resistant starch (RS), and gluten (G), further investigate their collaborative effects on construction, molecular network, ... ...
