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The impact of the substitution of wheat flour with 20, 40 and 60% of wheat resistant starch (WRS type III) and corn resistant starch (CRS type III) on noodle properties was investigated by means of X-ray diffraction, textural profile analysis, physico-chemical properties and microstructure evaluation. The kinetic data of amylose at different concentration of WRC and CRS during baking were investigated...
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