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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > rice products > rice flour × 113 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) CONTROL OF A FOOD PROCESS BASED ON SENSORY EVALUATIONS Journal of food process engineering equipment (12)    (Click to View) Effects of C:N ratio and substrate integration on periphyton biomass, microbial dynamics and growth of Penaeus monodon juveniles Aquaculture international (Click to View) Rheological properties of rice–soybean protein composite flours assessed by mixolab and ultrasound Journal of food process engineering (Click to View) Changes in rheological properties of rice flour during extrusion cooking Journal of texture studies (Click to View) Quality of Gluten-Free Bread Formulations Baked in Different Ovens Food and bioprocess technology all 12 items... materials science (32)    (Click to View) Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours Food research international (Click to View) Rice and buckwheat flour characterisation and its relation to cookie quality Food research international (Click to View) Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour Food and bioprocess technology (Click to View) Gelatinization behavior of grains and flour in relation to physico-chemical properties of milled rice (Oryza sativa L.) Journal of food quality all 32 items... mathematics and statistics (18)    (Click to View) Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours International journal of food science and technology (Click to View) Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components Food biophysics (Click to View) Moisture Sorption Characteristics of Starchy Products: Oat Flour and Rice Flour Food biophysics (Click to View) Comparative study of physicochemical, functional, antinutritional and pasting properties of taro (Colocasia esculenta), rice (Oryza sativa) flour, pigeonpea (Cajanus cajan) flour and their blends Lebensmittel-Wissenschaft all 18 items... methodology (44)    (Click to View) Rice and buckwheat flour characterisation and its relation to cookie quality Food research international (Click to View) Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components Food biophysics (Click to View) A simple and reliable qualitative detection of six foodstuff powders using optical thin-film biosensor chips European food research and technology (Click to View) Optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology Journal of food quality all 44 items... research (13)    (Click to View) The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients International journal of food science and technology (Click to View) Study of solids leached during rice cooking using the transmittance at 650 NM Journal of food quality (Click to View) Studies of retarding agent for decreasing starch retrogradation in Wankao (rice curd) Journal of food quality (Click to View) Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking Food and bioprocess technology all 13 items... support systems and models (12)    (Click to View) Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components Food biophysics (Click to View) Moisture Sorption Characteristics of Starchy Products: Oat Flour and Rice Flour Food biophysics (Click to View) Changes in rheological properties of rice flour during extrusion cooking Journal of texture studies (Click to View) Optimization of carrot pomace powder incorporation on extruded product quality by response surface methodology Journal of food quality all 12 items... technology (48)    (Click to View) Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours Food research international (Click to View) Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour Food and bioprocess technology (Click to View) Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components Food biophysics (Click to View) Effects of C:N ratio and substrate integration on periphyton biomass, microbial dynamics and growth of Penaeus monodon juveniles Aquaculture international all 48 items...