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2. Addition of 1, 4-α-glucan branching enzyme during the preparation of raw dough reduces the retrogradation and increases the slowly digestible fraction of starch in cooked noodles. (March 2022)

7. Design and fabrication of the ceramic composites via in-situ oxidized process: Phase and microstructure evolution in in-situ oxidized SiC/Al–Mg–Si process. Issue 1 (1st January 2023)