- Tytuł:
- Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch.
- Autorzy:
- Temat:
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NOODLES
RICE starch
RICE products
RICE quality
RICE flour
EXTRUSION processSCANNING electron microscopy
RICE - Źródło:
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Journal of Food Science (
John Wiley & Sons, Inc. ); Apr2024, Vol. 89 Issue 4, p2371-2383, 13p
Czasopismo naukowe