We found that NaCl increased the smoothness and the extensibility and decreased the tensile strength of cooked rice noodle because NaCl enhanced the development of the protein network but caused reduced packing of starch in the dried rice noodle
We found that NaCl increased the smoothness and the extensibility and decreased the tensilestrength of cooked rice noodle because NaCl enhanced the development of the protein network but caused reduced packing of starch in the dried rice noodle