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Effect of red Jasmine rice replacement on rice flour properties and noodle qualities
This study aimed to assess flour and noodle qualities after substituting Phitsanulok rice flour (PH) with red Jasmine rice flour (RJ). Blended rice flours were prepared by replacing PH with RJ at various ratios [100:00 (0RJ), 75:25 (25RJ), 50:50 (50RJ), 25:75 (75RJ), and 00:100 (100RJ)]. Some qualit...
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| Опубликовано в: : | Food Sci Biotechnol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Singapore
2018
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6365331/ https://ncbi.nlm.nih.gov/pubmed/30815291 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0452-8 |
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