Effects of microwave-stabilized rice aleurone layer flour (MSF) on gel properties of early-indica rice flour and semi-dried rice noodles in non-extruded and extruded systems

Journal of Cereal Science 2026

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Authors: Yakun Song, Qing Wang, Weiling Mo, Chunmin Guan, Fan Qiao, Jianhua Zhu, Wenhua Zhou, Qinlu Lin, Chun Liu

DOI: 10.1016/j.jcs.2026.104378

Cited by: 1

References: 35

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems Microencapsulation and Drying Processes

References 35