Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle
<b>Objective:</b> This study aimed to develop konjac rice noodles products with low glycemic index. <b>Methods:</b> The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively. The effects of the addition of konjac refined flour on the texture,...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
The Editorial Office of Food and Machinery
2023-10-01
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| Serie: | Shipin yu jixie |
| Soggetti: | |
| Accesso online: | http://www.ifoodmm.com/spyjxen/article/abstract/20230728 |
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