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| Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours | | Food research international |
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| Rice and buckwheat flour characterisation and its relation to cookie quality | | Food research international |
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| Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes | | Food and bioprocess technology |
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| Effects of organic acids on the pasting properties of rice flour from waxy and nonwaxy varieties | | Journal of food quality |
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| Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components | | Food biophysics |
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| Gelatinization behavior of grains and flour in relation to physico-chemical properties of milled rice (Oryza sativa L.) | | Journal of food quality |
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| Effect of debranching and heat‐moisture treatment on the properties of Thai rice flours | | International journal of food science and technology |
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| Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles | | Journal of food engineering |
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| The impact of germination on the characteristics of brown rice flour and starch | | Journal of the science of food and agriculture |
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| 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 |
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| Effects of C:N ratio and substrate integration on periphyton biomass, microbial dynamics and growth of Penaeus monodon juveniles | | Aquaculture international |
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| Rheological properties of rice–soybean protein composite flours assessed by mixolab and ultrasound | | Journal of food process engineering |
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| Changes in rheological properties of rice flour during extrusion cooking | | Journal of texture studies |
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| Quality of Gluten-Free Bread Formulations Baked in Different Ovens | | Food and bioprocess technology |
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| A simple and reliable qualitative detection of six foodstuff powders using optical thin-film biosensor chips | | European food research and technology |
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| Effect of fertiliser on functional properties of flour from four rice varieties grown in Sri Lanka | | Journal of the science of food and agriculture |
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| Studies of retarding agent for decreasing starch retrogradation in Wankao (rice curd) | | Journal of food quality |
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| Physicochemical property changes in germinated brown rice flour from different storage periods of paddy rice | | International journal of food science and technology |
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| Mechanical and barrier properties of composite films based on rice flour and cellulose fibers | | Lebensmittel-Wissenschaft |
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| Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System | | Food and bioprocess technology |
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| Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking | | Food and bioprocess technology |
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| Nucleotide diversity in starch synthase IIa and validation of single nucleotide polymorphisms in relation to starch gelatinization temperature and other physicochemical properties in rice (Oryza sativa L.) | | Theoretical and applied genetics |
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| Salinity alters the protein composition of rice endosperm and the physicochemical properties of rice flour | | Journal of the science of food and agriculture |
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| Purification and characterization of two intracellular phytases from the tempeh fungus rhizopus oligosporus | | Journal of food biochemistry |
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| Rice varieties in relation to rice bread quality | | Journal of the science of food and agriculture |
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| Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products | | International journal of food science and technology |
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| Factor analysis of the functional properties of rice flours from mutant genotypes | | Food chemistry |
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| Soybean and rice bran oil extraction in a continuous microwave system: From laboratory- to pilot-scale | | Journal of food engineering |
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| Microencapsulated lycopene for pre‐extrusion coloring of foods | | Journal of food process engineering |
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| Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread | | European food research and technology |
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| Detection of genetically modified rice: collaborative validation study of a construct-specific real-time PCR method for detection of transgenic Bt rice | | European food research and technology |
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| Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads | | International journal of food science and technology |
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| Identification of Acetobacter strains from Thai fermented rice products based on the 16S rRNA gene sequence and 16S–23S rRNA gene internal transcribed spacer restriction analyses | | Journal of the science of food and agriculture |
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| Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta | | Lebensmittel-Wissenschaft |
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| Physicochemical characteristics of rice starch supplemented with dietary fibre | | Food chemistry |
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| Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters | | Food and bioprocess technology |
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| Effect of protein on the rheological properties of rice flour | | Journal of food processing and preservation |
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| Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality | | Journal of food engineering |
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| Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens | | Food and bioprocess technology |
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| Slurry Sampling and HG AFS for the Determination of Total Arsenic in Rice Samples | | Food analytical methods |
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