Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles
Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3749 |
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