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. 2020 Mar 11;9(3):328. doi: 10.3390/foods9030328

Figure 1.

Figure 1

Effect of cooking conditions on resistant starch (RS) content of noodles (a) with different boiling times; (b) with different steaming times; (c) with different microwave-heating times; (d) with different stir-frying conditions; (e) with different frying conditions).