# 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

**Wikidata**: [openalex:W3143128717](https://www.wikidata.org/wiki/openalex:W3143128717)  
**Source**: https://4ort.xyz/entity/addition-of-waxy-low-or-highamylose-rice-starch-differentially-affects-microstructure-water-migration-texture-and-cookin