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 …

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 …

The objective of this work was to study and develop a new kind of hamburger including
meat, fish, and vegetables. After completion of this chapter the reader should be able to …

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 chapter provides a comprehensive overview of the different scales of measurement
used in statistical analysis, which are essential for the correct classification and …

The physicochemical properties and structure of an insect‐resistant rice, Liangyou Kefeng
Nr. 6 (IRR), containing the sck and cryIAc genes were compared with those of its …

Grain quality is crucial to meeting market demand and preserve the sustainability of the
European rice sector. However the relationships between agro-meteorological conditions …

To increase resistant starch (RS) content of rice flour, soft and normal rice flours were cross-
linked with different flour concentrations (40, 50%). RS contents, morphology, and baking …