Works matching DE "RICE flour"
Results: 1023
Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.
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- Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 5, p. 983, doi. 10.1080/09168451.2015.1136875
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Evaluation of Extraction Solutions for Biochemical Analyses of the Proteins in Rice Grains.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 1, p. 126, doi. 10.1271/bbb.120617
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Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 12, p. 2484, doi. 10.1271/bbb.100584
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Comparison of NAA and ICP-MS for the determination of major and trace elements in environmental sample.
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- Journal of Radioanalytical & Nuclear Chemistry, 2005, v. 263, n. 3, p. 773, doi. 10.1007/s10967-005-0656-2
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Functional Properties of Submicron-Scale Rice Flour Produced by Wet Media Grinding.
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- Cereal Chemistry, 2016, v. 93, n. 1, p. 53, doi. 10.1094/CCHEM-03-15-0045-R
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Optimization of Near-Infrared Reflectance Model in Measuring Gelatinization Characteristics of Rice Flour with a Rapid Viscosity Analyzer (RVA) and Differential Scanning Calorimeter (DSC).
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 522, doi. 10.1094/CCHEM-08-14-0171-R
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Development of a Simple Method for Evaluation of Water Absorption Rate and Capacity of Rice Flour Samples.
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- Cereal Chemistry, 2015, v. 92, n. 5, p. 487, doi. 10.1094/CCHEM-01-15-0004-N
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Retrogradation of Rice Flour Gel and Dough: Plasticization Effects of Some Food Additives.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 198, doi. 10.1094/CCHEM-07-14-0165-R
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Effect of Stabilized Rice Bran Fractions on the Formation of Rice Flour Pasting Properties.
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- Cereal Chemistry, 2014, v. 91, n. 6, p. 603, doi. 10.1094/CCHEM-01-14-0002-R
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Effect of Alkaline-Soluble Proteins on Pasting Properties of Nonwaxy Rice Flour.
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- Cereal Chemistry, 2014, v. 91, n. 5, p. 502, doi. 10.1094/CCHEM-03-14-0051-R
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Impact of Rice Flour Cold-Water-Soluble Fraction Removal on Gelatinization and Pasting Properties.
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- Cereal Chemistry, 2014, v. 91, n. 5, p. 473, doi. 10.1094/CCHEM-11-13-0227-R
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Effects of Rice Flour Blends on Bread Texture and Staling.
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- Cereal Chemistry, 2014, v. 91, n. 2, p. 146, doi. 10.1094/CCHEM-08-13-0150-R
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Effect of Milling on the Color, Nutritional Properties, and Antioxidant Contents of Glutinous Black Rice.
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- Cereal Chemistry, 2013, v. 90, n. 6, p. 552, doi. 10.1094/CCHEM-01-13-0014-R
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Use of Mixolab in Predicting Rice Quality.
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- Cereal Chemistry, 2011, v. 88, n. 4, p. 333, doi. 10.1094/CCHEM-06-10-0090
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Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture.
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- Cereal Chemistry, 2011, v. 88, n. 1, p. 51, doi. 10.1094/CCHEM-10-09-0131
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Starch Damage and Pasting Properties of Rice Flours Produced by Dry Jet Grinding.
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- Cereal Chemistry, 2011, v. 88, n. 1, p. 6, doi. 10.1094/CCHEM-04-10-0061
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Macronutrient Composition, Functional and Textural Properties of Selected Traditional Sweetmeats of Sri Lanka.
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- Journal of Agricultural Sciences (Sri Lanka), 2023, v. 18, n. 1, p. 14, doi. 10.4038/jas.v18i1.10096
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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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Response of rice yield and quality to nano-fertilizers in comparison with conventional fertilizers.
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- Journal of Plant Nutrition, 2021, v. 44, n. 13, p. 1971, doi. 10.1080/01904167.2021.1884701
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Effects of drought stress on some phytochemical characteristics of rice cultivars under different chemical and organic nutritional sources.
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- Journal of Plant Nutrition, 2021, v. 44, n. 8, p. 1193, doi. 10.1080/01904167.2020.1862196
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Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (<italic>Oryza sativa</italic> L.).
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- Drying Technology, 2018, v. 36, n. 8, p. 952, doi. 10.1080/07373937.2017.1366505
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Optimization of Drum Drying Parameters for Low Amylose Rice (KDML105) Starch and Flour.
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- Drying Technology, 2003, v. 21, n. 9, p. 1781, doi. 10.1081/DRT-120025508
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Amos.
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- Gramarye, 2021, n. 19, p. 70
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Chemical and Sensory Properties of Black Rice Compared with Giza 177 Rice Cultivar.
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- Alexandria Science Exchange Journal, 2019, v. 40, n. 4, p. 574, doi. 10.21608/ASEJAIQJSAE.2019.59814
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Optimization of Gluten- Free Semolina Dessert (Revani) Formulation Including Different Flours: Response Surface Methodology.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2024, v. 14, n. 1, p. 244, doi. 10.21597/jist.1329587
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Glutenli ve Glutensiz Bisküvilerin Kestane, Lüpen ve Balkabağı Unlarından Hazırlanan Kompozit Un ile Zenginleştirilmesi.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2023, v. 13, n. 3, p. 1724, doi. 10.21597/jist.1244653
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CONSUMO VOLUNTARIO Y GANANCIA DE PESO EN CORDEROS ALIMENTADOS CON ENSILAJE DE CENCHRUS PURPUREUS SCHUM Y Tithonia diversifolia (HEMSL.) A. GRAY.
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- Revista de Investigación Agraria y Ambiental, 2018, v. 9, n. 2, p. 181, doi. 10.22490/21456453.2175
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Quality Characteristics of Cookies Made with Red Rice Flour Composite Flour.
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- Academic Food Journal / Akademik GIDA, 2024, v. 22, n. 4, p. 253, doi. 10.24323/akademik-gida.1609371
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Glutensiz Bisküvi Unu Formülasyonunun Yanıt Yüzey Yöntemi Kullanılarak Optimizasyonu.
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- Academic Food Journal / Akademik GIDA, 2019, v. 17, n. 2, p. 185, doi. 10.24323/akademik-gida.613560
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Dry-milled flour rice ‘Seolgaeng’ harbors a mutated fructose-6- phosphate 2-kinase/fructose2,6-bisphosphatase2.
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- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1231914
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Effects of water stress on starch synthesis and accumulation of two rice cultivars at different growth stages.
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- Frontiers in Plant Science, 2023, p. 1, doi. 10.3389/fpls.2023.1133524
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Increasing basal nitrogen fertilizer rate improves grain yield, quality and 2-acetyl-1-pyrroline in rice under wheat straw returning.
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- Frontiers in Plant Science, 2023, v. 12, p. 1, doi. 10.3389/fpls.2022.1099751
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Effects of post-silking low temperature on the starch and protein metabolism, endogenous hormone contents, and quality of grains in waxy maize.
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- Frontiers in Plant Science, 2022, v. 13, p. 01, doi. 10.3389/fpls.2022.988172
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Development of an Ozone-Assisted Sample Preparation Method for the Determination of Cu and Zn in Rice Samples.
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- Journal of Analytical Methods in Chemistry, 2021, p. 1, doi. 10.1155/2021/5586227
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The effect of different milling procedures on dough mixing parameters of hard red bread wheat.
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- Cereal Research Communications, 2020, v. 48, n. 4, p. 477, doi. 10.1007/s42976-020-00065-6
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Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs.
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- Acta Alimentaria, 2023, v. 52, n. 2, p. 294, doi. 10.1556/066.2023.00027
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Impact of grain germination on in vitro antioxidative properties, nutrients digestibility, and functional attributes of brown rice flour.
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- Acta Alimentaria, 2021, v. 50, n. 2, p. 259, doi. 10.1556/066.2020.00209
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- Article
UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA.
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- Acta Alimentaria, 2020, v. 49, n. 2, p. 189, doi. 10.1556/066.2020.49.2.8
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Production and Quality Evaluation of Arabic Bread from Different Gluten-Free Flours.
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- Jordan Journal of Agricultural Sciences, 2022, v. 18, n. 4, p. 451, doi. 10.35516/jjas.v18i4.131
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Effect of high temperature cooking on the quality of rice porridge.
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- International Journal of Agricultural & Biological Engineering, 2021, v. 14, n. 5, p. 247, doi. 10.25165/j.ijabe.20211405.6412
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Effects of test levels on creep and relaxation characteristic parameters of stem for rice seedlings grown in plastic cell tray.
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- International Journal of Agricultural & Biological Engineering, 2020, v. 13, n. 4, p. 19, doi. 10.25165/j.ijabe.20201304.5673
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Ultra-weak bioluminescence and vigour of irradiated rice.
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- International Journal of Agricultural & Biological Engineering, 2010, v. 3, n. 1, p. 85, doi. 10.3965/j.issn.1934-6344.2010.01.085-090
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Residue changes of five pesticides during the production and storage of rice flour.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 3, p. 542, doi. 10.1080/19440049.2021.2020910
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Migration of surrogate contaminants from paperboard to foods: Effect of food and surrogate properties.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 12, p. 2165, doi. 10.1080/19440049.2020.1778184
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Batter up!
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- Agricultural Research, 1999, v. 47, n. 1, p. 11
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Hydrothermal synthesis of zinc oxide nanoparticles using rice as soft biotemplate.
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- Chemistry Central Journal, 2013, v. 7, n. 1, p. 1, doi. 10.1186/1752-153X-7-136
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Residual characteristics of etofenprox in the processing stages of rice cakes and cookies.
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- PLoS ONE, 2021, v. 16, n. 8, p. 1, doi. 10.1371/journal.pone.0255751
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Chemical, physical, and functional properties of Thai indigenous brown rice flours.
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- PLoS ONE, 2021, v. 16, n. 8, p. 1, doi. 10.1371/journal.pone.0255694
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Rooting ability of rice seedlings increases with higher soluble sugar content from exposure to light.
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- PLoS ONE, 2020, v. 15, n. 10, p. 1, doi. 10.1371/journal.pone.0241060
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Method for the Determination of 2'-Fucosyllactose (2'-FL), 3-Fucosyllactose (3-FL), 6'-Sialyllactose (6'-SL), 3'-Sialyllactose (3'-SL), Lacto-N-Tetraose (LNT), and Lacto-N-neoTetraose (LNnT) by High-Performance Anion-Exchange Chromatography With Pulsed Amperometric Detection (HPAEC-PAD): First Action 2022.04
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- Journal of AOAC International, 2023, v. 106, n. 5, p. 1237, doi. 10.1093/jaoacint/qsad072
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