Textural and cooking qualities of dry Laksa noodle made from semi‐wet and wet MR253 flours

Background and objectives The purpose of this study was to investigate the effect of semi‐wet and wet ground rice flours from MR253 rice variety on the cooking, textural, and sensorial qualities of dry rice noodle (laksa noodle). This rice flour is classified as a medium group of amylose content of...

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Veröffentlicht in:	Cereal chemistry 2018-11, Vol.95 (6), p.872-880
Hauptverfasser:	Ahmad, Noorlaila, Rajab, Asmeda
Format:	Artikel
Sprache:	eng
Schlagworte:	amylose content damaged starch dry noodle laksa semi‐wet grinding method
Online-Zugang:	Volltext
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