The researchers tested different types of dry rice flour in semi-dried noodles to find the best recipe and promote rice consumption. They found that adding more rice flour made the noodles softer and changed their color. The noodles with 75% rice flour were the most liked in taste and appearance. The texture of the noodles became less chewy as more rice flour was added. Overall, adding rice flour improved the noodles' sensory qualities, with 75% being the best amount to use.