Effect of process modifications and binding materials on textural properties of rice noodles

I.G.G. Kasunmala, S. B. Navaratne, I. Wickramasinghe

2020International Journal of Gastronomy and Food Science47 citationsDOI

Topics & Concepts

MucilageFood scienceRice flourXanthan gumGlutenGum arabicChemistryStarchMathematicsMaterials scienceBotanyRaw materialComposite materialRheologyBiologyOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its Applications