Processing Suitability of Physical Modified Non-GMO High-Amylose Wheat Flour as a Resistant Starch Ingredient in Cookies
High-amylose wheat (HAW), developed through non-genetic modification, addresses the growing demand for clean-label and nutritionally enhanced food products. This study systematically investigated the effects of heat-moisture treatment (HMT; 20% and 25% moisture levels) on the physicochemical propert...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/12/2619 |
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