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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Kenjiro Sugiyama, Daichi Matsumoto, Yasuhiro Sakai, Tomoro Inui, Chikako Tarukawa, Masaharu Yamada
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2022-04-01
Sarja:	Foods
Aiheet:	rice noodles gluten-free potato starch
Linkit:	https://www.mdpi.com/2304-8158/11/9/1321
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