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Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by

Yujin Park1, Im Kyung Oh1, Sung Won Park2

  • 1Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro Gwangjin-gu, Seoul 05006, Republic of Korea.

Food Chemistry
|November 10, 2018
PubMed

Keywords:
MicrostructureRheologyRice flourTuranoseWater mobility

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