Textural properties of laksa noodle as affected by rice flour particle size
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles. Rice flour with the smallest particle size had the highest water absorption index, p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24172/1/24172.pdf http://psasir.upm.edu.my/id/eprint/24172/ http://www.ifrj.upm.edu.my/volume-18-2011.html |
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