Results 101 to 110 of about 904 (171)

Reaction-diffusion approach to modeling water diffusion in glutinous rice flour particles during dynamic vapor adsorption. [PDF]

J Food Sci Technol, 2019
Zhao X, Li W, Zhang H, Li X, Fan W.
europepmc   +1 more source

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku. [PDF]

Food Chem X
Tian Y, Li J, Nie M, Wang L, Liu L, Wang F, Tong LT.   +6 more
europepmc   +1 more source

Sensory Characteristics and Consumer Acceptance of Yakgwa with Glutinous Rice Flour

Journal of the East Asian Society of Dietary Life, 2016
Jin-Sook Park, Malshick Shin, Eunok Choe, Kyong-Ae Lee   +3 more
openaire   +1 more source

Effect on Retrogradation of Adding Wheat Flour to a Non-Glutinous Rice Flour Gel.

Journal of Home Economics of Japan, 1999
KABAYA, Hiromi, KAWAMURA, Fujiko
openaire   +1 more source

Food properties of Awa-Uiro added glutinous rice flour

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2013
Watanabe, Ikuko, Ueta, Kazumi
openaire   +1 more source

Comprehensive Evaluation of Varietal Differences in Glutinous Rice: Multidimensional Assessment of Cooking Quality and Processing Characteristics. [PDF]

Foods
Zhang Q, Liu B, Zhang M, Guan L, Ye G, Zhang M, Sun J, Li S.   +7 more
europepmc   +1 more source

The influence mechanism of continuous hot-air drying on the nutritional, microstructure and <i>in-vitro</i> digestibility properties of protein and starch in whole-grain glutinous corn (<i>black pearl</i>) flour. [PDF]

Food Chem X
Sun Y, Wang D, Xiao C, Ren J, Zhao Y, Song C.   +5 more
europepmc   +1 more source

Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine. [PDF]

Foods
Zhao X, Duan P, Fan C, Wang X, Su J, Wang X, Li X, Wang Z, Peng Y.   +8 more
europepmc   +1 more source

Automatic classification method of e-commerce commodity raw materials through the introduction of self-supervised concepts and the construction of domain ontology. [PDF]

Sci Rep
Lei B, Wang J, Shen C.
europepmc   +1 more source

Quality Evaluation of Ready-to-Use Various Brown Rice (<i>Oryza sativa</i>) Powder Using Extrusion Process. [PDF]

Foods
Wongsa J, Khawsuk W, Semangeon T, Oupkaew P, Venkatachalam K, Nuurai P, Charoenphun N.   +6 more
europepmc   +1 more source