Ethanolic Extrusion of Indica Rice Flour for Rice Noodle Production

Due to the absence of gluten, rice noodles require complex processing to achieve a desirable texture. This study developed ethanolic-extruded indica rice flour (EERF) as a novel gluten substitute to simplify rice noodle production. EERF exhibited a distinct V-type crystalline structure (7.89% crysta...

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發表在:	Foods
Main Authors:	Miaomiao Fu, Xing Zhou, Hong (Sabrina) Tian, Yanxin Chen, Zhengyu Jin
格式:	Article
語言:	英语
出版:	MDPI AG 2025-04-01
主題:	ethanolic extrusion V-type indica rice flour rice noodle premix rice noodles
在線閱讀:	https://www.mdpi.com/2304-8158/14/9/1453