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 …

Although great progress has been made in the development of hybrid rice with increased
yield, challenges for the improvement of grain quality still remain. In this study, the textural …

Rice (Oryza sativa L.) is a global essential food. Rice flour production had a significant
upsurge, leading to various development in rice-based food products. The properties of …

In the present study, a dry milling method was applied to prepare rice flour from 2 rice
varieties, Chai Nat 1 and Rice Division 6 (RD6), which were used to make rice spaghetti …

Four rice starches were isolated from waxy and nonwaxy rice cultivars collected from
different places in China. Individual rice starches were examined, along with their …

Flours derived from rice varieties with different amylose content possess distinct
physicochemical and molecular properties. The aim of this study was to determine optimal …

Materials and Methods: Rice starch was isolated by alkaline extraction of the proteins and
cross-linked rice starches were prepared from reactions between native rice starch (low and …

Two commercial rice flours (GTIndica and GTJaponica, with amylose contents of 306.8 and
185.2 g kg− 1 respectively) and their blended flours were used to make rice pasta. The …

Two rice varieties were used to study the effect of freezing and grinding processes on rice
flour properties. The freezing and grinding processes followed by sieving mainly affected the …

Physicochemical and in vitro digestibility of three types of rice flours with different amylose
contents, namely, indica (IR), japonica (JR) and japonica waxy (WR), and their derived …