… laboratory-scale method for making rice noodles, 2) study genotypic variation … rice noodles,
and 4) identify specific characteristics responsible for producing superior quality rice noodles. …

… the quality of fresh rice noodles. Nevertheless, literature … rice noodles, especially the
fresh wet type is relatively scarce. This big research gap needs to be filled before rice noodles …

… noodles, rice noodles and pasta based on the raw materials and other ingredients used [3,
4]. Rice noodles are prepared by gelatinization of dough using cold extrusion process [5]. …

… Further studies are needed to explore the internal and external factors and mechanisms
that affect the taste and storage quality of rice noodles. Improved processing methods and …

Noodles have a long history and are a major utilization of rice. Products, in various forms,
such as fresh, dried, and instant noodles provide variation by which rice is enjoyed in our diet. …

The rice noodle industry in Thailand is facing problems regarding rice flour quality. This
research aims to study the effects of hydrothermally modified rice flour on improving rice noodle …

… In order to provide fundamental data on development of rice noodles, the quality characteristics
of 10 kinds of commercial rice noodles were evaluated. Rice noodles were categorized …

… , instant rice noodles were … rice noodles increased in rice noodles made with broken rice
flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (…

… Processing conditions )f moisture content and temperature during batter extrusion dramatically
affected the properties of dried and cooked IR42 rice noodles without any decrease in …

… characteristics of rice noodles and to evaluate the need for additional research so as to
standardize and scale-up to an industrial scale the production of fermented rice noodles. …