Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles"
written by Soo Young Choi, Bong Kyung Koh,
published by Food and Nutrition Sciences, Vol.8 No.10, 2017

has been cited by the following article(s):

[1]	Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles
	Journal of Food Processing …, 2022

[2]	Starch‐based noodles: Current technologies, properties, and challenges
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[3]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review
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[4]	Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products
	2020

[5]	Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves
	2019

[1]	Starch‐based noodles: Current technologies, properties, and challenges Journal of Texture Studies, 2023 DOI:10.1111/jtxs.12730

[2]	Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16473

[3]	Starch‐based noodles: Current technologies, properties, and challenges Journal of Texture Studies, 2022 DOI:10.1111/jtxs.12730

[4]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.118665

[5]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.118665

[6]	Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products Food Hydrocolloids, 2020 DOI:10.1016/j.foodhyd.2020.106286

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