Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality

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Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality

The characteristics of starch used in the production of rice noodles greatly influenced the product quality. Some rice noodle varieties are made from rice flour, which is typically derived from broken rice grains. Broken rice flour has been associated with a higher level of starch damage that could...

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Bibliographic Details
Main Authors:	Mustapha, Nor Afizah, Lai, Yan Tang, Wan Ibadullah, Wan Zunairah, Shukri, Radhiah
Format:	Article
Language:	English
Published:	Akademia Baru Publishing 2025
Online Access:	http://psasir.upm.edu.my/id/eprint/109456/ http://psasir.upm.edu.my/id/eprint/109456/1/ARASETV43_N1_PP33_44.pdf

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