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Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
Research article (International Journal of Food Science & Technology, 2021) · cited 20× · AI/ML
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
Summary
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles is a scholarly article[1].
Key Facts
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles. Retrieved May 24, 2026, from https://4ort.xyz/entity/addition-of-waxy-low-or-highamylose-rice-starch-differentially-affects-microstructure-water-migration-texture-and-cookin
MLA“Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/addition-of-waxy-low-or-highamylose-rice-starch-differentially-affects-microstructure-water-migration-texture-and-cookin.
BibTeX@misc{4ortxyz_addition-of-waxy-low-or-highamylose-rice-starch-differentially-affects-microstructure-water-migration-texture-and-cookin_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles}}, year = {2026}, url = {https://4ort.xyz/entity/addition-of-waxy-low-or-highamylose-rice-starch-differentially-affects-microstructure-water-migration-texture-and-cookin}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles — https://4ort.xyz/entity/addition-of-waxy-low-or-highamylose-rice-starch-differentially-affects-microstructure-water-migration-texture-and-cookin (retrieved 2026-05-24)
