Textural properties of laksa noodle as affected by rice flour particle size

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Textural properties of laksa noodle as affected by rice flour particle size

This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, p...

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Bibliographic Details
Main Authors:	Malahayati, Nura, Syed Muhammad, Sharifah Kharidah, Bakar, Jamilah, Karim, Roselina
Format:	Article
Language:	English English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/24172/ http://psasir.upm.edu.my/id/eprint/24172/1/24172.pdf

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