The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy

Publication date: Available online 30 May 2020Source: LWTAuthor(s): Cuiping Yi, Hong Zhu, Jinsong Bao, Ke Quan, Ronghua Yang

Source: LWT Food Science and Technology - May 31, 2020 Category: Food Science Source Type: research