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Wei-Feng Zhang and Ao-Jie Sun contributed equally. W.-F., A.-J.Sun, S.-Z.Yang, Y.-X.An, J.Zhang, and Y.Zhao. 2026. “Effects of Mung Bean Thermal Pretreatment on the Eating Quality and in Vitro Digestibility of Mung Bean-Oat Dried Noodles.” Journal of Food Science91, no. 5: e71107. Zhang, https://doi.org/10.1111/1750-3841.71107 Conflicts of Interest The authors declare no conflicts of interest. References , , , , and . 2013.
eGI expected glycemic index GC–MS gas chromatography–mass spectrometry NFBNs non-fried buckwheat instant noodles RDS rapidly digestible starch RS resistant starch SDS slowly digestible starch SEM scanning electron microscope 1 Introduction Global demand for ready-to-eat foods, particularly instant noodles, continues to grow due to their affordability and appealing sensory attributes (Gulia et al. 2014).
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