Works matching DE "RICE flour"
Results: 1009
Formulation of a Biologically-leavened Composite Cracker with Functional Properties.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 5, p. 1025, doi. 10.1080/15428052.2022.2102560
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Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality.
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 4, p. 648, doi. 10.1080/15428052.2022.2073934
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Formulation and quality evaluation of quinoa enriched ready to cook string hoppers (Indian traditional noodles).
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- Journal of Culinary Science & Technology, 2024, v. 22, n. 2, p. 284, doi. 10.1080/15428052.2022.2040680
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Spent Coffee Grounds Improve the Nutritional Value and Technological Properties of Gluten-free Cookies.
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- Journal of Culinary Science & Technology, 2023, v. 21, n. 6, p. 994, doi. 10.1080/15428052.2022.2026266
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High Protein Rice Flour in the Development of Gluten-Free Bread.
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- Journal of Culinary Science & Technology, 2021, v. 19, n. 4, p. 315, doi. 10.1080/15428052.2020.1768994
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Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 535, doi. 10.1080/15428052.2019.1679314
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Quality Evaluation and Acceptability of Cookies Produced From Rice (Oryza glaberrima) and Soybeans (Glycine max) Flour Blends.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 1, p. 54, doi. 10.1080/15428052.2018.1502113
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Development and Acceptability of Gluten-Free Madeleine.
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- Journal of Culinary Science & Technology, 2016, v. 14, n. 4, p. 311, doi. 10.1080/15428052.2015.1129009
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The Impact of Environmental Factors on the Production of Bongkrekic Acid in Fermented Glutinous Rice Flour.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 3, p. 79, doi. 10.16210/j.cnki.1007-7561.2023.03.011
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不同种类淀粉与黑米粉复配体系的 理化性质和分子结构特性研究.
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- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 2, p. 106, doi. 10.16210/j.cnki.1007-7561.2023.02.014
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- Article
海水稻米糠饼干生产工艺优化及其品质特性分析.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 4, p. 111, doi. 10.16210/j.cnki.1007-7561.2022.04.015
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Effects of Extrusion Treatment on the Physicochemical and Baking Quality of Japonica Rice Batters and Rice Breads.
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- Gels (2310-2861), 2025, v. 11, n. 2, p. 86, doi. 10.3390/gels11020086
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Optimization of Bacterial Concentrate Media for Lactobacillus Sakei.
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- KnE Life Sciences, 2022, p. 190, doi. 10.18502/kls.v7i1.10121
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- Article
Artificial Rice As an Alternative Functional Food to Support Food Diversification Program.
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- KnE Life Sciences, 2020, v. 2020, p. 177, doi. 10.18502/kls.v5i2.6449
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Valorisation and sensory evaluation of natural colorants for a sustainable food supply.
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- Journal of Food Safety & Hygiene, 2024, v. 10, n. 1, p. 34
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- Article
基于模糊数学感官评价法优化营养 复配预熟糙米粉配方工艺.
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- China Condiment, 2024, v. 49, n. 5, p. 106, doi. 10.3969/j.issn.1000-9973.2024.05.017
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唐菖蒲伯克霍尔德菌椰毒致病变种污染调查及其生长与产毒特性分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 283, doi. 10.13982/j.mfst.1673-9078.2022.10.1366
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二氢杨梅素对大米淀粉回生的抑制作用.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 153, doi. 10.13982/j.mfst.1673-9078.2022.9.1362
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基于金属有机骨架 (ZIF-8) 的酶联免疫法灵敏检测 米粉中的黄曲霉毒素 B<sub>1</sub>.
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- Modern Food Science & Technology, 2022, v. 38, n. 3, p. 299, doi. 10.13982/j.mfst.1673-9078.2022.3.0691
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Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase.
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- Food Biotechnology, 2023, v. 37, n. 2, p. 89, doi. 10.1080/08905436.2023.2200835
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Effect of chemical blowing agent on the hygroscopic behavior of HDPE/rice husk flour composites.
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- Journal of Thermoplastic Composite Materials, 2013, v. 26, n. 8, p. 1114, doi. 10.1177/0892705711434192
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- Article
PHYSICOCHEMICAL PROPERTIES OF CHOCOLATE BROWNIES ENRICHED WITH BLACK JASMINE RICE FLOUR.
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- Journal of Hygienic Engineering & Design, 2022, v. 40, p. 148
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- Article
Effect of various technical variables on quality attributes of purple water yam-based snack.
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- Research on Crops, 2022, v. 23, n. 2, p. 370, doi. 10.31830/2348-7542.2022.050
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Cooking quality attributes of rice (Oryza sativa L.) noodle substituted by different carbohydrate sources.
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- Research on Crops, 2022, v. 23, n. 1, p. 235, doi. 10.31830/2348-7542.2022.033
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ACTIVITIES OF THE TUN JUGAH FOUNDATION.
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- Borneo Research Bulletin, 2015, v. 46, p. 350
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- Article
Single Nucleotide Polymorphisms in Starch Biosynthetic Genes Associated With Increased Resistant Starch Concentration in Rice Mutant.
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- Frontiers in Genetics, 2019, v. 10, p. 1, doi. 10.3389/fgene.2019.00946
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THE CHEMICAL PROPERTIES COMPARATIVE OF YEAST HYDROLYSATE ENZYMATIC (YHE) FROM YEAST THAT FERMENTED IN RICE FLOUR VARIATION.
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- Rasayan Journal of Chemistry, 2019, v. 12, n. 4, p. 1839, doi. 10.31788/RJC.2019.1245314
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Batter up!
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- Agricultural Research, 1999, v. 47, n. 1, p. 11
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Physical, cooking and textural properties of composite flour noodles using indigenous food grain of North-East, India.
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- Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 1, p. 249
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Influence of soaking variables on rice (Oryza sativa) de-husking quality.
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- Agricultural Engineering International: CIGR Journal, 2019, v. 21, n. 3, p. 195
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CHANGES IN THE PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF PASTA MADE BY PARTIALLY SUBSTITUTING WHEAT FLOUR WITH BLACK GLUTINOUS RICE FLOUR.
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- African Journal of Food, Agriculture, Nutrition & Development, 2024, v. 24, n. 8, p. 24137, doi. 10.18697/ajfand.133.24470
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EFFECT OF PARTIAL SUBSTITUTION OF REFINED WHEAT FLOUR WITH PURPLE SWEET POTATO FLOUR ON THE PROPERTIES AND QUALITY OF NOODLES.
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- African Journal of Food, Agriculture, Nutrition & Development, 2022, v. 22, n. 9, p. 21476, doi. 10.18697/ajfand.114.22555
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IMPACT OF TEMPEH FLOUR SUPPLEMENTATION ON THE PROPERTIES OF NON-GLUTEN PASTA PRODUCT.
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- African Journal of Food, Agriculture, Nutrition & Development, 2020, v. 20, n. 7, p. 16905, doi. 10.18697/ajfand.95.19485
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- Article
EFFECT OF BLANCHING ON THE PHYSICOCHEMICAL CHARACTERISTICS AND MICROSTRUCTURE OF CANISTEL SEED FLOUR (Pouteria Campechiana (Kunth) Baehni).
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- African Journal of Food, Agriculture, Nutrition & Development, 2020, v. 20, n. 7, p. 17063, doi. 10.18697/ajfand.95.19520
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- Article
高浓度 CO<sub>2</sub> 对稻穗不同位置籽粒结实 和米质性状的影响.
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- Chinese Journal of Applied Ecology / Yingyong Shengtai Xuebao, 2019, v. 30, n. 11, p. 3725, doi. 10.13287/j.1001-9332.201911.022
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- Article
云南软米水稻种质资源 Waxy基因的检测与分析.
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- Southwest China Journal of Agricultural Sciences, 2020, v. 33, n. 12, p. 2693, doi. 10.16213/j.cnski.scjas.2020.12.001
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豫南引进主栽粳稻稻米品质的检测与分析.
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- Southwest China Journal of Agricultural Sciences, 2020, v. 33, n. 7, p. 1337, doi. 10.16213/j.cnki.scjas.2020.7.001
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Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 101
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- Article
Effect of Vital Gluten and Gum Arabic on the Textural Properties of Pasta Made from Pre-gelatinised Broken Rice Flour.
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- Food Science & Technology International, 2005, v. 11, n. 6, p. 433, doi. 10.1177/1082013205060261
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- Article
The impact of the indica rice SSIIa allele on the apparent high amylose starch from rice grain with downregulated japonica SBEIIb.
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- Theoretical & Applied Genetics, 2020, v. 133, n. 10, p. 2961, doi. 10.1007/s00122-020-03649-2
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DIABETOGENIC EFFECT OF CORN, RICE, BABASSU AND CASSAVA FLOUR.
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- Revista VacciMonitor (Vacunología y Temas Afines), 2002, v. 11, n. 4, p. 1
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- Article
FEEDING PREFERENCE, FECUNDITY AND EGG HATCH OF RICE STINK BUG ON ARTIFICIAL DIET, RICE AND ALTERNATE HOST GRASSES.
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- Southwestern Entomologist, 2005, v. 30, n. 4, p. 257
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- Article
HISTOMONAS MELEAGRIDIS (PROTOZOA: TRICHOMONADIDAE): ANALYSIS OF GROWTH REQUIREMENTS IN VITRO.
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- Journal of Parasitology, 2010, v. 96, n. 1, p. 1, doi. 10.1645/GE-1985.1
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- Article
Three Starch Synthase IIa (SSIIa) Alleles Reveal the Effect of SSIIa on the Thermal and Rheological Properties, Viscoelasticity, and Eating Quality of Glutinous Rice.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 4, p. 3726, doi. 10.3390/ijms24043726
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Posttranslational Modification of Waxy to Genetically Improve Starch Quality in Rice Grain.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 9, p. 4845, doi. 10.3390/ijms22094845
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- Article
Elaboración de Panes con Agregado de Harina de Arroz Integral y Modelación de sus Atributos Sensoriales a Través de la Metodología de Superficie de Respuesta.
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- Información Tecnológica, 2011, v. 22, n. 5, p. 29, doi. 10.4067/S0718-07642011000500005
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- Article
Pancakes for a healthy diet: low-carb, prebiotic, gluten-free.
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- Agronomy Research, 2020, v. 18, n. 4, p. 2410, doi. 10.15159/AR.20.230
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- Article
Tensile properties of wood plastic composites based on plantfilled polyvinyl chloride/poly(3-hydroxybutyrate-co-3-hydroxyhexanoate) matrices.
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- Agronomy Research, 2020, v. 18, n. (S1), p. 980, doi. 10.15159/AR.20.021
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- Article
Tomographical, rheological, and structural effects of soy protein concentrate in a gluten‐free extruded noodle system.
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- Journal of Texture Studies, 2023, v. 54, n. 5, p. 745, doi. 10.1111/jtxs.12766
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- Article
Food processing and implications to the textural, structural, and rheological characteristics of food.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 707, doi. 10.1111/jtxs.12732
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