The researchers studied how adding rice flour to potato flour affects the quality of extruded noodles. They found that as the amount of rice flour increased, certain properties like amylose content and firmness improved, while others like swelling power decreased. Noodles with up to 40% rice flour had good cooking and texture qualities. People liked the noodles more as the rice flour content increased, especially for chewiness and overall acceptability. It's possible to use a 6:4 ratio of rice flour to potato flour to make good quality noodles.