Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality
The characteristics of starch used in the production of rice noodles greatly influenced the product quality. Some rice noodle varieties are made from rice flour, which is typically derived from broken rice grains. Broken rice flour has been associated with a higher level of starch damage that could...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Akademia Baru Publishing
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/109456/1/ARASETV43_N1_PP33_44.pdf |