Bioactive Carbohydrates and Dietary Fibre
 2024
DOI: 10.1016/j.bcdf.2024.100464
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Potential of curdlan use on the improving textural, cooking and sensory quality, and predicted glycemic index of high-fiber pasta added with watermelon rind

Dien Quang Long,
Thi Thu Tra Tran,
Nu Minh Nguyet Ton
et al.
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