The characterization of ten Italian rice varieties has been carried out by chemical analysis
which requires the use of more or less sophisticated equipment and of technicians trained to …

Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose
rice starch were investigated using three levels of date syrup (starch: syrup 1: 1, 1: 2, or 1: 3) …

Starch is a polysaccharide energy reserve synthesized in amyloplasts of higher plants. It is
also the major energy source for humans and animals and is the second largest biomass …

This study examined the retrogradation and digestibility relationship of fresh and stale
cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and …

The physicochemical, cooking and eating properties of eleven rice cultivars grown in Italy
were evaluated. Variations existed in grain dimensions, and the rice grains were classified …

Substitution of wheat flour with rice flour in noodles can increase rice flour utilization, reduce
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …

Background: Pakistani rice is well-known for its quality. Its consumption increases with the
increase in population. The gel consistency (GC) amylose content (AC) and gelatinization …

High protein wheat flour (14.8% protein) was diluted with high AM rice flour to obtain a
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …

The effectiveness of the rice flour blends (RFB) for improving the processing suitability of
Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and …

This study, examined th suitability of different types of rice (Vietnamese, Italian, and
Australian) in making sushi rice. The chemical composition, texture, and how the qulaity of …