It is worthwhile to mention here that RPI, providing sites for TGase activity, can also
improve the nutritional quality of rice noodles.
Therefore, it is possible to utilise TGase and RPI in noodle production to improve its
overall quality, without any change in the manufacturing processes.
In addition, this process was established by restructuring
rice flour simply by enrich rice protein component without adding
any other gluten-free materials. Therefore, this research provides an essential foundation for development of other processed rice
products.