Effect of Maltodextrin on the Physicochemical Properties and Cooking Performance of Sweet Potato Starch Noodles.

Foods · 2022 · PMC9778636 · PMID 36553824

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a decreasing trendno p-value reported

For the texture properties, an increase in hardness and chewiness occurred at first with the addition of MD, followed by a decreasing trend, showing a maximum value at 2.0 wt% of MD.

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