Food and Nutrition Sciences

Vol.8 No.10(2017), Paper ID 79473, 13 pages

DOI:10.4236/fns.2017.810064

 

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

 

Soo Young Choi, Bong Kyung Koh

 

Department of Food and Nutrition, Keimyung University, Dalsuh Gu, Dae Gu, Korea
Department of Food and Nutrition, Keimyung University, Dalsuh Gu, Dae Gu, Korea

 

Copyright © 2017 Soo Young Choi, Bong Kyung Koh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

How to Cite this Article

Young Choi, S. and Kyung Koh, B. (2017) Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles. Food and Nutrition Sciences, 8, 889-900. doi: 10.4236/fns.2017.810064.
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