Effects of composition, thermal, and theological properties of rice raw material on rice noodle quality

The study aims to evaluate the relationships between characteristics of regional rice raw material and resulting quality of rice noodles. Four of most commonly used rice cultivars in Guangxi for noodles production were investigated. The results showed that compositions of rice flour primarily affect...

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Detalles Bibliográficos
Autores principales: Wei, Ping, Fang, Fang, Liu, Guoming, Zhang, Yayuan, Wei, Linyan, Zhou, Kui, You, Xiangrong, Li, Mingjuan, Wang, Ying, Sun, Jian, Deng, Sili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9479187/
https://www.ncbi.nlm.nih.gov/pubmed/36118753
http://dx.doi.org/10.3389/fnut.2022.1003657

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9479187/
https://www.ncbi.nlm.nih.gov/pubmed/36118753
http://dx.doi.org/10.3389/fnut.2022.1003657

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