Effects of amylose and amylopectin on quality of rice noodles /

Effects of amylose content, amylose solubility, and amylopectin structure of rice flour on quality of rice noodles were determined. Milled rice was ground into flour. Noodles were prepared by mixing 100 g flour, 80 g water and 1 g salt. The mixture was heated in a microwave oven for 75 sec, extruded...

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Bibliographic Details

Main Author:	Chinnapha, Naliwan, Dd 1976-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy