Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion

Published 2015 View Full Article

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Title
Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion
Authors
Keywords
Mung bean starch, Rice flour, Physicochemical properties, Extruded rice noodle, Quality improvement
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 2, Pages 1199-1205
Publisher
Elsevier BV
Online
2015-05-08
DOI
10.1016/j.lwt.2015.04.063

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