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 …
Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents
Y Gao, L Zhang, W Chen, W Zhou, G Deng, G Dai… - Foods, 2024 - mdpi.com
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 …
yield, challenges for the improvement of grain quality still remain. In this study, the textural …
[PDF][PDF] Factors affecting the properties of rice flour: a review
ME Ronie, M Hasmadi - Food Res, 2022 - researchgate.net
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 …
upsurge, leading to various development in rice-based food products. The properties of …
[PDF][PDF] Physicochemical and thermal properties of non-waxy rice flour as affected by waxy rice flour and its influence on textural and cooking properties of rice spaghetti
P Detchewa, M Thongngam… - Int Proc Chem Biol …, 2012 - researchgate.net
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 …
varieties, Chai Nat 1 and Rice Division 6 (RD6), which were used to make rice spaghetti …
A comparative study on pasting and hydration properties of native rice starches and their mixtures
A Hagenimana, X Ding - Cereal Chemistry, 2005 - Wiley Online Library
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 …
different places in China. Individual rice starches were examined, along with their …
Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content
RJC Hsu, S Lu, Y Chang, W Chiang - Journal of Cereal Science, 2015 - Elsevier
Flours derived from rice varieties with different amylose content possess distinct
physicochemical and molecular properties. The aim of this study was to determine optimal …
physicochemical and molecular properties. The aim of this study was to determine optimal …
Physicochemical Properties of Low and High Amylose Cross-Linked Rice Starches
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 …
cross-linked rice starches were prepared from reactions between native rice starch (low and …
Effects of rice properties and emulsifiers on the quality of rice pasta
HM Lai - Journal of the Science of Food and Agriculture, 2002 - Wiley Online Library
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 …
185.2 g kg− 1 respectively) and their blended flours were used to make rice pasta. The …
Influence of Rice Variety and Freezing on Flour Properties
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 …
flour properties. The freezing and grinding processes followed by sieving mainly affected the …
Physicochemical characteristics and in vitro digestibility of indica, japonica, and waxy type rice flours and their derived resistant starch type III products
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 …
contents, namely, indica (IR), japonica (JR) and japonica waxy (WR), and their derived …
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