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- Ratanasumawong, Savitree, et al. Show all 4 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.76 pp. 117-123
- acetic acid; chitosan; cohesion; color; gels; hardness; microstructure; noodles; pH; product quality; rice; rice flour; texture; water content
- ... The use of chitosan as a natural preservative has increased for rice-based products, but little is known about chitosan effects on product quality. This work elucidated chitosan effects on the physical properties (moisture content, pH, and color), texture, and microstructure of flat rice noodles. Chitosan solutions (0.33 and 0.50 g chitosan/100 mL acetic acid) were added to rice flour noodles. Chi ...