Works matching DE "RICE flour"

Results: 1048

Green gelcasting of CaCu3Ti4O12 ceramics.

Published in:

Journal of Materials Science: Materials in Electronics, 2020, v. 31, n. 7, p. 5360, doi. 10.1007/s10854-020-03096-1

By:

Wan, Wei;
Tang, Wenhua;
Tao, Meizhen;
Cao, Hailin;
Luo, Junrong;
Yuan, Wen-xiang;
Qiu, Tai

Publication type:

Article

Structuring and texturing gluten-free pasta: egg albumen or whey proteins?

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 217, doi. 10.1007/s00217-013-2097-4

By:

Marti, Alessandra;
Barbiroli, Alberto;
Marengo, Mauro;
Fongaro, Lorenzo;
Iametti, Stefania;
Pagani, Maria

Publication type:

Article

Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread.

Published in:

European Food Research & Technology, 2012, v. 235, n. 1, p. 139, doi. 10.1007/s00217-012-1746-3

By:

Rühmkorf, Christine;
Rübsam, Heinrich;
Becker, Thomas;
Bork, Christian;
Voiges, Kristin;
Mischnick, Petra;
Brandt, Markus;
Vogel, Rudi

Publication type:

Article

Sclerotium oryzae biocontrol in flooded rice fields with floating microcarrier technology: The effect of chitosan molecular weight.

Published in:

Pest Management Science, 2021, v. 77, n. 11, p. 5228, doi. 10.1002/ps.6564

By:

Matias, Morelli N;
Osvaldo, Sponton;
Rodrigo, Leonardi J;
Liliana, Santiago G;
Josue, Heinrich M

Publication type:

Article

Formulation of a Gluten-Free Carob-Based Bakery Product: Evaluation of Glycemic Index, Antioxidant Activity, Rheological Properties, and Sensory Features.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 748, doi. 10.3390/fermentation9080748

By:

Restuccia, Donatella;
Esposito, Luigi;
Spizzirri, Umile Gianfranco;
Martuscelli, Maria;
Caputo, Paolino;
Rossi, Cesare Oliviero;
Clodoveo, Maria Lisa;
Pujia, Roberta;
Mazza, Elisa;
Pujia, Arturo;
Montalcini, Tiziana;
Aiello, Francesca

Publication type:

Article

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030115

By:

Franco, Wendy;
Evert, Katherine;
Nieuwenhove, Carina Van

Publication type:

Article

Characterization of the Interactions between Cereal Flour and "Nata Puree" in Batter.

Published in:

Journal of Applied Glycoscience, 2022, v. 69, n. 4, p. 73, doi. 10.5458/jag.jag.JAG-2022_0007

By:

Ken Tokuyasu;
Junko Matsuki;
Kenji Yamagishi;
Masakazu Ike

Publication type:

Article

亚高山绣球菌的生物学特性及驯化栽培.

Published in:

Mycosystema, 2024, v. 43, n. 12, p. 240092-1, doi. 10.13346/j.mycosystema.240092

By:

葛彦宏;
何建清;
韩振;
徐东;
刘海鑫

Publication type:

Article

Influence and interaction of iron and lead on seed germination in upland rice.

Published in:

Plant & Soil, 2020, v. 455, n. 1/2, p. 187, doi. 10.1007/s11104-020-04680-4

By:

Wang, Liling;
Liu, Bentong;
Wang, Yanbin;
Qin, Yuchuan;
Zhou, Yifeng;
Qian, Hua

Publication type:

Article

Storage stability of aerobically packaged extended dehydrated chicken meat rings at ambient temperature.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2015, v. 39, n. 4, p. 493, doi. 10.3906/vet-1406-93

By:

MISHRA, Bidyut Prava;
CHAUHAN, Geeta;
MENDIRETTA, Sanjod Kumar;
RATH, Prasana Kumar;
NAYAR, Renuka

Publication type:

Article

Preparation of Gluten Free Biscuits from Quinoa, Rice and Chickpeas for Celiac Disease Patients.

Published in:

Journal of Food & Dairy Sciences, 2022, v. 13, n. 3, p. 41, doi. 10.21608/jfds.2022.131672.1045

By:

Motawei, Alzahraa M.;
Hussien, M. M.;
Yousef, Eman A.

Publication type:

Article

Processing Gluten- Free Noodles Fortified with Chickpea Flour.

Published in:

Journal of Food & Dairy Sciences, 2021, v. 12, n. 9, p. 203, doi. 10.21608/jfds.2021.89545.1025

By:

Asker, Galila A. H.;
Mousa, Mona M. H.

Publication type:

Article

Effect of Rice Flour Addition on Batter Quality and Oil Absorption of Deep-Fat Fried Potato Strips.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 9, p. 247, doi. 10.21608/jfds.2020.118361

By:

Hamarashid, Shokhan H.

Publication type:

Article

Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato.

Published in:

Journal of Food & Dairy Sciences, 2020, v. 11, n. 1, p. 39, doi. 10.21608/jfds.2020.77977

By:

Limam, Safaa A.

Publication type:

Article

Utilization of Quinoa Seeds to Produce Gluten-Free Pan Bread.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 7, p. 221

By:

Youssif, M. R.;
Khalil, Mona M.;
Ghoneim, Gehan A.;
Tamimy, M.

Publication type:

Article

Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1707608

By:

Tadesse, Solomon Abebaw;
Bultosa, Geremew;
Abera, Solomon;
Yildiz, Fatih

Publication type:

Article

Physical, milling, cooking, and pasting characteristics of different rice varieties grown in the valley of Kashmir India.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1178694

By:

Rather, Tanveer Ahmad;
Malik, Mudasir Ahmad;
Dar, Aamir Hussian;
Yildiz, Fatih

Publication type:

Article

双蛋白协同挤压对大米粉蛋白特性的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 229, doi. 10.16429/j.1009-7848.2025.01.022

By:

刘晓飞;
范琦琦;
赵香香;
张光;
石彦国;
张娜

Publication type:

Article

大米品种对婴幼儿米粉理化品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 8, p. 298, doi. 10.16429/j.1009-7848.2024.08.029

By:

谢秋涛;
李梦怡;
苏东林;
戴志勇;
李高阳;
袁洪燕;
朱玲风

Publication type:

Article

糯米粉品种对湿法速冻汤圆品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 7, p. 308, doi. 10.16429/j.1009-7848.2024.07.031

By:

黄忠民;
朱琬莹;
宋会玲;
艾志录;
张波波;
范雯;
潘治利

Publication type:

Article

Effect of Magnetic Field Assisted Freezing on the Quality of Glutinous Rice Balls.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 3, p. 139, doi. 10.16429/j.1009-7848.2024.03.014

By:

Pan Zhili;
Shen Jiajin;
Lei Mengmeng;
Ai Zhilu;
Yang Lianzhi;
Huang Zhongmin

Publication type:

Article

Analysis of the Toxic Production of Burkholderia gladiolus in Wet Rice Flour Culture Medium.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 12, p. 70, doi. 10.16429/j.1009-7848.2023.12.008

By:

Chen Zihui;
Wang Haiyan;
Chen Shaowei;
Huang Rui;
Jiang Qi;
Wang Ping;
Yuan Jun;
Zhang Yonghui

Publication type:

Article

Difference Analysis of Volatile Flavor Substances in Raw and Cooked Rice for Winemaking.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 303, doi. 10.16429/j.1009-7848.2023.11.029

By:

Peng Kaixiong;
Tang Qunyong;
Chen Xiaoming

Publication type:

Article

稻米-高筋小麦混合粉面团大形变力学特征研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 8, p. 105, doi. 10.16429/j.1009-7848.2023.08.012

By:

陈凤莲;
安然;
郭银梅;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
李欣洋;
张娜

Publication type:

Article

稻米粉-马铃薯全粉混合粉的颗粒结构和理化性质.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 7, p. 110, doi. 10.16429/j.1009-7848.2023.07.012

By:

徐忠;
闫宇航;
陈凤莲;
张娜

Publication type:

Article

超声处理对陈米中淀粉颗粒间解离及米胶质构的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 31, doi. 10.16429/j.1009-7848.2023.05.004

By:

朱世民;
郭玉宝;
宋睿;
魏秦;
许子鑫

Publication type:

Article

米粉品种和粒度对蛋糕糊力学特性及成品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 262, doi. 10.16429/j.1009-7848.2023.04.025

By:

陈凤莲;
郭银梅;
李欣洋;
贺殷媛;
刘琳琳;
吉语宁;
窦新楝;
安然;
张娜

Publication type:

Article

乳酸菌发酵对混合米粉理化特性及年糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 229, doi. 10.16429/j.1009-7848.2023.03.024

By:

王登宇;
孔垂琴;
王冰;
刘琳琳;
石彦国;
范洪臣

Publication type:

Article

浸泡对稻米粉体应用品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 184, doi. 10.16429/j.1009-7848.2023.01.018

By:

田晓红;
吴娜娜;
张维清;
谭斌;
方勇;
罗慧芳

Publication type:

Article

乳酸菌发酵菊芋全粉对糙米面团及米糕品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 255, doi. 10.16429/j.1009-7848.2022.11.027

By:

袁翊榕;
肖宁;
徐倩倩;
董金月;
刘学波;
段翔

Publication type:

Article

婴幼儿食品源阪崎克罗诺杆菌的3种分型方法.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 358, doi. 10.16429/j.1009-7848.2022.05.038

By:

杨秋萍;
阎彦霏;
张艳;
曹晨阳;
盛焕精;
崔生辉;
杨保伟

Publication type:

Article

A Preliminary Study of the Impacts of Duckweed Coverage during Rice Growth on Grain Yield and Quality.

Published in:

Plants (2223-7747), 2024, v. 13, n. 1, p. 57, doi. 10.3390/plants13010057

By:

Luo, Jingsheng;
Hu, Shaowu;
Li, Tong;
He, Fuhao;
Tian, Chao;
Han, Yu;
Mao, Yulin;
Jing, Liquan;
Yang, Lianxin;
Wang, Yunxia

Publication type:

Article

Elemental Composition and Implications on Brown Rice Flour Biofortified with Selenium.

Published in:

Plants (2223-7747), 2023, v. 12, n. 8, p. 1611, doi. 10.3390/plants12081611

By:

Marques, Ana Coelho;
Lidon, Fernando C.;
Coelho, Ana Rita F.;
Pessoa, Cláudia Campos;
Daccak, Diana;
Luís, Inês Carmo;
Simões, Manuela;
Scotti-Campos, Paula;
Almeida, Ana Sofia;
Guerra, Mauro;
Leitão, Roberta G.;
Bagulho, Ana;
Moreira, José;
Pessoa, Maria F.;
Legoinha, Paulo;
Ramalho, José C.;
Semedo, José N.;
Palha, Lourenço;
Silva, Cátia;
Silva, Maria Manuela

Publication type:

Article

The Seedlings of Different Japonica Rice Varieties Exhibit Differ Physiological Properties to Modulate Plant Survival Rates under Submergence Stress.

Published in:

Plants (2223-7747), 2020, v. 9, n. 8, p. 982, doi. 10.3390/plants9080982

By:

Li, Yu-Syuan;
Ou, Shang-Ling;
Yang, Chin-Ying

Publication type:

Article

Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice.

Published in:

Plants (2223-7747), 2020, v. 9, n. 3, p. 390, doi. 10.3390/plants9030390

By:

Khan, Muhammad Saad Shoaib;
Basnet, Rasbin;
Ahmed, Sulaiman;
Bao, Jinsong;
Shu, Qingyao

Publication type:

Article

Formulation of Vermicelli Mixed Corn and Rice Flour with Additional Carrageenan and Its Economic Value.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/7387223

By:

Saeri, Moh;
Mariyono, Joko;
Latifah, Evy;
Khamidah, Aniswatul;
Yustina, Ita;
Sugiono, Sugiono;
Supriadi, Khojin;
Subagio, Herman;
Antarlina, Sri Satya

Publication type:

Article

Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/5215367

By:

Eyenga, Eliane Flore;
Mouafo, Hippolyte Tene;
Achu, Mercy Bih Loh;
Mbacham, Wilfred F.;
Ndindeng, Sali Atanga

Publication type:

Article

Nutritional and Antioxidant Potential of Rice Flour Enriched with Kersting's Groundnut (Kerstingiella geocarpa) and Lemon Pomace.

Published in:

International Journal of Food Studies, 2019, v. 8, p. 30, doi. 10.7455/ijfs/8.1.2019.a3

By:

AWOLU, OLUGBENGA O.;
OSIGWE, MAGOH A.

Publication type:

Article

Pengaruh Tepung Beras Pragelatinisasi terhadapPenyerapan Minyak dan Sensori Kue Cucur.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 1, doi. 10.6066/jtip.2022.33.1.1

By:

Novita Savitri, Putri;
Syamsir, Elvira;
Budijanto, Slamet

Publication type:

Article

PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 164, doi. 10.6066/jtip.2020.31.2.164

By:

Rasyda, Riezka Zuhriatika;
Muhandri, Tjahja;
Budijanto, Slamet

Publication type:

Article

SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 1, p. 29, doi. 10.6066/jtip.2020.31.1.29

By:

Anindita, Tyas Hermala;
Kusnandar, Feri;
Budijanto, Slamet

Publication type:

Article

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2018, v. 29, n. 2, p. 164, doi. 10.6066/jtip.2018.29.2.164

By:

Nindita, Diana Ayu;
Kusnandar, Feri;
Budijanto, Slamet

Publication type:

Article

OPTIMASI PENGGUNAAN HIDROKOLOID TERHADAP PASTA MAKARONI BERBASIS BERAS BERAMILOSA TINGGI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 241, doi. 10.6066/jtip.2015.26.2.241

By:

Purnomo, Eko Hari;
Purwani, Endang Yuli;
Sulistyawati, Dan Tri Wahyu

Publication type:

Article

PEMBUATAN CRACKERS JAGUNG DAN PENDUGAAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 129, doi. 10.6066/jtip.2013.24.2.129

By:

Sugiyono;
Mariana, Esther;
Yulianto, dan Aton

Publication type:

Article

LC-MS/MS Analysis of Mycotoxins in Peanut Powder in 5.5 Min.

Published in:: LC-GC Europe, 2021, v. 34, n. 3, p. 118
Publication type:: Article

OPTIMIZATION OF TECHNICAL AND TECHNOLOGICAL INDICATORS OF KEFIR ADDED WITH DEFATTED SESAME FLOUR AND RICE BRAN.

Published in:

Eastern-European Journal of Enterprise Technologies, 2023, v. 121, n. 11, p. 15, doi. 10.15587/1729-4061.2023.272029

By:

Xuanxuan Qin;
Maryna Samilyk;
Yanghe Luo

Publication type:

Article

DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 109, doi. 10.15587/1729-4061.2022.269397

By:

Omaraliyeva, Aigul;
Botbayeva, Zhanar;
Agedilova, Mereke;
Abilova, Meruyert;
Nurtayeva, Ainur;
Baishugulova, Shyryn

Publication type:

Article

DEVELOPMENT OF TECHNOLOGY OF SNACKS WITH DIFFERENT TYPES OF BREADING FOR FAST FOOD ENTERPRISES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 60, doi. 10.15587/1729-4061.2022.268905

By:

Andrieieva, Svitlana;
Kolesnikova, Maryna;
Grinchenko, Olha;
Iurchenko, Svitlana;
Dikhtyar, Aliona

Publication type:

Article

DEVELOPMENT OF GLUTEN-FREE PASTA PRODUCTS BASED ON MULTIVARIATE ANALYSIS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 119, n. 11, p. 6, doi. 10.15587/1729-4061.2022.265790

By:

Kabylda, Anar;
Serikbay, Guljanat;
Myktabaeva, Manshuk;
Atanov, Sabyrjan;
Muslimov, Nurzhan;
Tultabayev, Mukhtar

Publication type:

Article

A STUDY OF THE POSSIBILITIES OF USING LINSEED FLOUR AND RICE HUSK FIBER AS AN ADDITIONAL SOURCE OF RAW MATERIALS IN THE BAKERY INDUSTRY.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 113, n. 11, p. 61, doi. 10.15587/1729-4061.2021.242648

By:

Moldakulova, Zilikha;
Bayisbayeva, Meruyet;
Iskakova, Galiya;
Dikhanbayeva, Fatima;
Izembayeva, Assel;
Sottnikova, Viera

Publication type:

Article