Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects
Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia. Rice is usually consumed as fully mature grains in the form of whole kernels a...
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| Main Authors: | , |
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| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | inglés |
| Publicado: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Edición: | 1st ed. 2025. |
| Series: | SpringerBriefs in Food, Health, and Nutrition,
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| Subjects: | |
| Acceso en liña: | https://doi.org/10.1007/978-3-031-98649-9 |
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Table of Contents:
- Background and Introduction
- Types of Noodles
- Processing of Rice Noodles
- The Raw Materials in Rice Noodles and their Roles
- Factors Influencing Rice Noodles Qualities
- Qualities and Nutritional Values Improvement of Rice Noodles
- Glycemic Index of the Rice Noodles
- Summary and Future Prospects
- Conclusion.