Enhancing resistant starch and quality of mung bean starch and glass noodles through optimized incubation times and temperatures.

3.3 Regression for RS contents, cooking quality and texture properties of glass noodles Quadratic models for the RS contents of uncooked and cooked glass noodles, along with cooking and texture properties, yielded regression coefficients that were highly significant ( P ≤ 0.001).

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