Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia
We elucidated the cause of the rolling phenomenon and found the differences in the degree of gelatinization, which results in the difference in water absorption, the volume changes, into the semi-dried noodle flake. We concluded that pop-rice flour can be utilized to roll or bend rice noodles in any shape.
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| Main Author: | |
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| Format: | Report biblioteca |
| Language: | English |
| Published: |
2021-12-31
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| Subjects: | rice, water, development, rural development, systems, agrifood systems, south east asia, absorption, volume, gelatinization, asia, |
| Online Access: | https://hdl.handle.net/10568/122462 |
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