Retrogradation‐induced physicochemical changes in pre‐cooked rice noodles stored at different temperatures: a viewpoint from water dynamics and structure

There has been significant interest in pre-cooked noodles that have a long shelf life and are convenient to cook. However, the thermal processes during preparation, and their high moisture content, can lead to significant quality deterioration during storage. Nevertheless, a comprehensive evaluation of these quality losses has not yet been conducted.