1. 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) Authors: Ji, Xiangqing; Zeng, Cheng; Yang, Dingkuan; Mu, Siyu; Shi, Yu; Huang, Yicheng; Lee, Byung-Hoo; Li, Dan; Li, Xiaolei Journal: Journal of cereal science Issue: Volume 104(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗