Effect of process modifications and binding materials on textural properties of rice noodles

Published 2020 View Full Article

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Title
Effect of process modifications and binding materials on textural properties of rice noodles
Authors
Keywords
Cooking quality, Extrusion temperature, Gums, Mucilaginous materials, Rice noodles, Texture profile analysis
Journal
International Journal of Gastronomy and Food Science
Volume 21, Issue -, Pages 100217
Publisher
Elsevier BV
Online
2020-05-19
DOI
10.1016/j.ijgfs.2020.100217

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