Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles

Effect of Re-steaming Treatment and Secondary Retrogradation on the Quality of Liuzhou Luosifen Rice Noodles

In order to explore the effects of the treatment with re-steaming and secondary retrogradation on the quality of Liuzhou Luosifen rice noodles, rice noodles were subjected to re-steaming and secondary retrogradation after initial retrogradation for 2 or 4 h and evaluated for cooking quality, texture...

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Bibliographic Details
Main Author: LIU Rong, WANG Dan, LI Yue, HUANG Yongchun
Format: Article
Language:English
Published: China Food Publishing Company 2025-05-01
Series:Shipin Kexue
Subjects:
rice noodles; liuzhou luosifen; retrogradation; re-steaming; quality
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-026.pdf
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