Enhancing the texture and bio-functional properties of gluten-free rice noodles through Eisenia cokeri seaweed incorporation
This study investigated the incorporation of Eisenia cokeri seaweed powder (EcSP) into gluten-free rice noodles at 0 %, 5 %, 10 %, and 15 % substitution levels (rice flour/EcSP; w/w) to enhance their structural and bio-functional properties. Incorporating 10 % EcSP reduced the water contact angle fr...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2532493 |
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