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ijfs12481-sup-0001-FigureLegends.docxWord document11K 
ijfs12481-sup-0001-FigureS1.tifimage/tif5175KFigure S1. Scanning electron micrographs of the (a–c) broken rice noodle flour and (d) rice flour (RF) samples used in this study.
ijfs12481-sup-0001-FigureS2.tifimage/tif1017KFigure S2. X-ray diffractograms of the rice flour (RF) and broken rice noodle flour samples used in this study. Numbers on the X-ray diffractogram of RF represent d-spacings of major peaks.
ijfs12481-sup-0001-FigureS3.tifimage/tif706KFigure S3. Differential scanning calorimetry thermograms of the rice flour (RF) and broken rice noodle flour samples used in this study.
ijfs12481-sup-0001-FigureS4.tifimage/tif12938KFigure S4. Rapid visco-analyzer viscograms of the rice flour and broken rice noodle flour samples used in this study.
ijfs12481-sup-0001-FigureS5.tifimage/tif13571KFigure S5. Gel texture profile analysis of the rice flour and broken rice noodle flour samples used in this study.
ijfs12481-sup-0001-TablesS1-S2.docxWord document15K

Table S1. X-ray analysis, resistant starch (RS) contents, rapid viscoanalysis (RVA) pasting and gel texture profile analysis (TPA) parameters of the rice flour (RF) and broken rice noodle flour (BRNF) samples used in this study.

Table S2. Cooking and texture quality of rice noodles.

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