balaleet sweet vermicelli
Selected indexed studies
- Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility. (Int J Biol Macromol, 2023) [PMID:37866571]
- Effects of energy-gathered and energy-divergent ultrasound on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch. (J Sci Food Agric, 2025) [PMID:39478662]
- Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions. (Foods, 2025) [PMID:39796370]
_Worker-drafted node — pending editorial review._
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Sources
- Glycemic index and glycemic load of selected Chinese traditional foods. (2010) pubmed
- Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility. (2023) pubmed
- Effects of energy-gathered and energy-divergent ultrasound on structure, DNA extraction and adulterated quantification of sweet potato vermicelli and its starch. (2025) pubmed
- Preparation and Mechanism Analysis of Boiling Resistance of the Fresh Alum-Free Sweet Potato Vermicelli Containing Gliadin Fractions. (2025) pubmed
- Comparison of in vitro starch digestibility and structure of matcha-fortified starch vermicelli from different botanical sources. (2023) pubmed
- Effects of ionic polysaccharides and egg white protein complex formulations on dough rheological properties, structure formation and in vitro starch digestibility of wet sweet potato vermicelli. (2020) pubmed
- Effects of different polysaccharides and proteins on dough rheological properties, texture, structure and in vitro starch digestibility of wet sweet potato vermicelli. (2020) pubmed