Synergistic effects of konjac glucomannan and curdlan on the qualities and starch digestibility of extruded gluten-free rice pasta.

Food Chem X · 2026 · PMC12769803 · PMID 41502498

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an increasing trendno p-value reported

Tp and Tc values exhibited an increasing trend, while ΔH showed a decrease when the CUD content ranged from 1 % to 2 %.

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