[PDF][PDF] Chemical, physical, textural and sensory evaluation on Italian rice varieties
C Simonelli, L Galassi, M Cormegna… - Univ. J. Agric. Res, 2017 - researchgate.net
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 …
which requires the use of more or less sophisticated equipment and of technicians trained to …
Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup
IO Mohamed, J Babucurr - Food Science and Technology …, 2017 - journals.sagepub.com
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) …
rice starch were investigated using three levels of date syrup (starch: syrup 1: 1, 1: 2, or 1: 3) …
Starch characterization, variety and application.
JL Jane, CC Maningat… - Industrial crops and …, 2010 - cabidigitallibrary.org
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 …
also the major energy source for humans and animals and is the second largest biomass …
Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice
AD Zambrano, B Bhandari, B Ho… - International Journal of …, 2016 - Taylor & Francis
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 …
cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and …
[PDF][PDF] Physicochemical Characterization of some Italian rice varieties
C Simonelli, A Abbiati, M Cormegna - The Journal of Food …, 2016 - researchgate.net
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 …
were evaluated. Variations existed in grain dimensions, and the rice grains were classified …
Effects of water requirement and substitution level on wheat–rice noodles with hydrocolloids
P Suwannaporn, K Wiwattanawanich - Starch‐Stärke, 2011 - Wiley Online Library
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 …
cost, and lower the allergenicity of wheat gluten. High‐AM rice flour (32.5%) was used to …
Molecular Profiling of Pakistani Selected Advance Lines of Rice for Amylose Content
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 …
increase in population. The gel consistency (GC) amylose content (AC) and gelatinization …
Effect of water requirement and alkali on wheat–rice noodle quality
P Suwannaporn, K Wiwattanawanich… - Starch‐Stärke, 2014 - Wiley Online Library
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 …
noodle quality that was comparable to all‐purpose wheat flour of 10.6% protein content …
Physicochemical properties and freeze–thaw stability of rice flour blends among rice cultivars with different amylose contents
EM Hong, SJ Rho, U Kim, YR Kim - Food Science and Biotechnology, 2021 - Springer
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 …
Dodamssal rice flour (DD), a functional rice variety with a relatively high amylose and …
Variation in amylose content in three rice variants predominantly influences sushi rice
E Hebishy, D Buchanan, J Rice, S Oyeyinka - 2024 - repository.lincoln.ac.uk
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 …
Australian) in making sushi rice. The chemical composition, texture, and how the qulaity of …