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Chili powder-enriched dough was sandwiched between two dough layers prepared from (a) wheat flour, (b) wheat flour plus resistant starch flour and (c) wheat flour plus soy protein isolate (SPI) and microbial transglutaminase (MTGase), and these were used for preparing wheat flour control (LN-C), wheat flour-resistant starch (LN-F) and wheat flour-SPI-MTGase (LN-S) noodles, respectively. All cooked...
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