Hydrocolloids in Rice Noodle Production: Enhancing Texture, Cooking Quality, and Sustainability in Gluten-Free Formulations: A Review
This review explores the pivotal role of hydrocolloids in rice noodle production, focusing on their impact on texture, cooking quality, shelf life, and nutritional value. Hydrocolloids such as Konjac Glucomannan, guar gum, xanthan gum, carboxymethyl cellulose (CMC), Carrageenan, and Sodium alginate...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EcoScribe Publishers Company Limited
2025-04-01
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| Series: | Journal of Food Innovation, Nutrition, and Environmental Sciences |
| Subjects: | |
| Online Access: | https://jfines.org/index.php/jfines/article/view/10 |
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