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Lokhande Ta

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Open access Aug 2026

Effect of potato starch addition ratio on the physicochemical properties and sensory acceptance of rice noodles made from colored rice

The effects of potato starch addition were evaluated as a potential way to improve the quality of rice noodles made from Luc Do (LD) colored rice. LD rice flour was blended with 15% modified cassava starch and potato starch (PS) at ratios of 5%, 10%, 15%, and 20% (w/w of raw material). After film-forming, steaming, and...

Lokhande Ta, T. H. Le, K. Hoang · 0 citations

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