Effect of sodium bicarbonate on the physicochemical properties of fermented rice flour and quality characteristics of fermented semi-dried rice noodles

Considering the effect that fermentation can improve the quality of rice noodles, and given that fermented rice noodles usually have a significantly acidic taste that is not generally acceptable to consumers, this study aimed to neutralize or eliminate the acidic taste of fermented rice noodles by a...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Wen Xiao, Yuqin Ding, Ying Cheng, Sili Xu, Lizhong Lin
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2023-02-01
Subjects:	sodium bicarbonate semi-dried rice noodles pasting properties rheological properties cooking properties textural properties
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1100422/full