Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.1177/1082013218766984
Abstract: This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour… read more here.
Keywords: rice; maize starch; high amylose; amylose maize ... See more keywords