Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles

In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3...

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Detalles Bibliográficos
Autores principales: Zhang, Ziwen, Shang, Mengshan, Chen, Xiaoyu, Dai, Lei, Ji, Na, Qin, Yang, Wang, Yanfei, Xiong, Liu, Sun, Qingjie, Xie, Fengwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178130/
https://www.ncbi.nlm.nih.gov/pubmed/37174451
http://dx.doi.org/10.3390/foods12091914

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178130/
https://www.ncbi.nlm.nih.gov/pubmed/37174451
http://dx.doi.org/10.3390/foods12091914

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