Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles

Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles

Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles...

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Bibliographic Details
Main Authors: Chunmiao Lu, Ying Yang, Xin Zhao, Zhiyu Liu, Xiaoyan Liao, Yingying Zhang, Dailin Wu, Jing Li, Jiangtao Li
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
instant dry rice noodles
Indica rice flour
konjac glucomannan
physicochemical properties
quality
Online Access:https://www.mdpi.com/2304-8158/13/23/3749

Internet

https://www.mdpi.com/2304-8158/13/23/3749

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