The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy
Cuiping Yi, Hong Zhu, Jinsong Bao, Ke Quan, Ronghua Yang
Topics & Concepts
AmylopectinChewinessStarchFood scienceSwellingChemistryGlutenRelative humidityAmyloseMaterials scienceComposite materialThermodynamicsPhysicsFood composition and propertiesPolysaccharides Composition and ApplicationsGABA and Rice Research