River snail rice noodles (luosifen) have become a popular food trend in China, with rice
noodles being the main component affecting the texture and taste. Accurately measuring the …

The research was conducted to explore the affiliation between the physicochemical
properties of rice noodles and rice starch of early indica rice samples of varying amylose …

The molecular structure has an important influence on the surface adhesion of starch gel. In
the present study, the surface adhesiveness of vermicelli after cooking was reduced by heat …

The development of soybean-based analog rice is a potential alternative to rice because of
its high protein content. However, the soybean-based analog rice has poor physical …

Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly,
pineapple stem starch (PSS), an alternative starch derived from pineapple stems as …

The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how
fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To …

Nutritional, physicochemical, functional, antioxidative and digestion properties of brown and
white rice flours from four Thai rice varieties (Luangpatue, upland rice, RD43, and Hommali) …

The objective of this study was to evaluate the effects of durum wheat separately substituted
with flours of Abakaliki and Ofada rice varieties, and the optimum composite subsequent …

Abstract Background and Objectives This study aimed to investigate the noodle‐making
potential of oat starch and how addition of chemically modified oat starch affects quality and …

Rice noodles are one of southern people's favorite foods in China, so it is important to find
the suitable raw rice for rice noodle making. To study the effects of different rice varieties on …