Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles

In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The st...

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Detalles Bibliográficos
Autores principales: Lee, Ah-Hyun, Oh, Seon-Min, Ye, Sang-Jin, Kim, Hui-Yun, Bae, Ji-Eun, Choi, Jong-Hyun, Kim, Byung-Yong, Baik, Moo-Yeol
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624591/
https://www.ncbi.nlm.nih.gov/pubmed/34829166
http://dx.doi.org/10.3390/foods10112885

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8624591/
https://www.ncbi.nlm.nih.gov/pubmed/34829166
http://dx.doi.org/10.3390/foods10112885

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