Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People

Gluten-free rice flour noodles with a flavor and texture profile preferred by the Japanese people were developed. The rice noodles contained potato starch (PS) as a binder. “Koshihikari” was selected from several candidate varieties based on its pasting properties. Since the Japanese people prefer t...

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Opis bibliograficzny

Główni autorzy:	Kenjiro Sugiyama, Daichi Matsumoto, Yasuhiro Sakai, Tomoro Inui, Chikako Tarukawa, Masaharu Yamada
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2022-04-01
Seria:	Foods
Hasła przedmiotowe:	rice noodles gluten-free potato starch
Dostęp online:	https://www.mdpi.com/2304-8158/11/9/1321
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