Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People

Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer t...

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Detalles Bibliográficos
Autores principales: Sugiyama, Kenjiro, Matsumoto, Daichi, Sakai, Yasuhiro, Inui, Tomoro, Tarukawa, Chikako, Yamada, Masaharu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103700/
https://www.ncbi.nlm.nih.gov/pubmed/35564043
http://dx.doi.org/10.3390/foods11091321

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103700/
https://www.ncbi.nlm.nih.gov/pubmed/35564043
http://dx.doi.org/10.3390/foods11091321

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