Study on the effects of adding konjac refined flour on the quality of fresh wet rice noodle

<b>Objective:</b> This study aimed to develop konjac rice noodles products with low glycemic index. <b>Methods:</b> The fresh wet rice noodles was made by adding 20%, 10% and 5% konjac refined flour into rice noodles, respectively. The effects of the addition of konjac refine...

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Bibliographic Details

Published in:	Shipin yu jixie
Main Authors:	GONG Xue, XIE Song-feng, XIA Zeng-run, WANG Ai-xia, TONG Li-tao
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2023-10-01
Subjects:	konjac fresh and wet rice noodle glycemic index edible quality digestive characteristics
Online Access:	http://www.ifoodmm.com/spyjxen/article/abstract/20230728