Effect of process modifications and binding materials on textural properties of rice noodles

Publication date: Available online 19 May 2020Source: International Journal of Gastronomy and Food ScienceAuthor(s): I.G.G. Kasunmala, S.B. Navarathne, I. Wickramasinghe
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research