Patima Jongyingsiri

Physicochemical properties, starch digestibility, textural properties, and sensory evaluation of plant-based noodles incorporated with defatted rice bran

Instant noodles have been widely consumed worldwide due to their convenience. However, they are typically low in protein and dietary fiber and high in rapidly digestible carbohydrates, which negatively affect glycemic control. This study aimed to develop high-protein, fiber-enriched instant noodles by substituting defa...