The researchers looked at how adding soybean protein and rice flour affects the characteristics of rice noodles. They found that increasing the levels of soybean protein and rice flour made the noodles absorb more water and swell more. The noodles also became stickier and chewier, but less weighty and absorbent when cooked. The color of the noodles changed, becoming more turbid and darker. Overall, the best mix for rice noodles was found to be 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.