Heo S, Lee S M, Shim J H,Yoo S H, Lee S. Effect of dry-and wet-milled rice flours on the quality attributes of gluten -free dough and noodles[J]. Journal of Food Engineering, 2013, 116(1):213-217
[11]
Lu Z H , Li L T , Min W H , Wang F, Tatsumi E. The effect of nature fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles[J]. International Journal of Food Science and Technology, 2005, 40(9):985-992
Charutigon C, Jipupakdree J, Namsree P, Rungsardthong V. Effects of processing conditions and the use of modified starch and monoglycerde on some properties of extruded rice vermicelli [J]. LWT-Food Science and Technology,2008,41(4):642-651
[18]
Li J H, Vasanthan T. Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker[J].Food Research International,2003,36(4):381-386
Dhiraj B, Prabhasankar P. Influence of wheat-milled products and their additive blends on pasta dough rheological, microstructure and product quality characteristics[J].International Journal of Food Science,2013
Lu Z H , Li L T , Cao W, Li Z G, Tatsumi E. Influence of natural fermentation on physico-chemical characteristics of rice noodles[J]. International Journal of Food Science and Technology, 2003, 38(5): 505-510