1. Introduction
Rice noodle is one of the most popular noodles in Asia. Rice noodle is made by mixing rice flour with a high amylose content (amylose content > 25%) with water (Hormdok & Noomhorm, 2007). Then, the rice flour slurry is steamed to obtain the fresh rice noodle sheet. The fresh noodle sheet is cut into strips. Fresh rice noodle has a high moisture content, so it is easily perishable. In order to extend its shelf-life, fresh rice noodle is dried to the final moisture content at 10–12%.