Excuse me, are there any auxiliary chemicals added in the traditional rice noodle making?

Traditional rice noodles are not available. Now some people will add white slices to make rice noodles whiter.

Previously: uncooked rice → elutriation and impurity removal → crushing → humidity adjustment → mixing → partial gelatinization → extrusion molding → complete gelatinization → cooling → drying → finished product.

Now it is made by machine, and generally some edible agents such as compound phosphate, distilled monoglyceride, potato modified starch and so on are added.