Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles

Food Chemistry 2026

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Authors: Ai-Mei Liao, Xiao-ge Liu, Qiao-Qiao Lai, J. Wang, Kiran T. Thakur, Li Pan, Yin-Chen Hou, Na Liu, Xian-ming Liu, Zhao-Jun Wei

DOI: 10.1016/j.foodchem.2026.148294

Cited by: 3

References: 37

Fields of Study & Subjects

Food composition and properties Bariatric Surgery and Outcomes Celiac Disease Research and Management

References 37