Results 121 to 130 of about 922 (177)

Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku. [PDF]

Food Chem X
Nie M, Zhang Y, Tian Y, Li J, Gao E, Tong LT.   +5 more
europepmc   +1 more source

Enhancing the nutritional value of traditional thai glutinous rice crackers (Khao Kriap Wow) with black glutinous rice flour

Applied Food Research
Pornpachen Chuchird, Paponpat Pattarathitiwat, Nattapas Yousawang, Apidech Pongprajak, Teerapap Panklai   +4 more
openaire   +1 more source

Growth Kinetics of <i>Bacillus cereus</i> Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production. [PDF]

Int J Food Sci
Dong Z, Zhang X, Wang X, Li Z, Fan H, Suo B.   +5 more
europepmc   +1 more source

Volatile Compound Profiling and Quality Assessment of Sweet Fermented High-Amylose Rice: A Comparative GC-MS Analysis with Traditional Glutinous Rice Fermentation. [PDF]

Molecules
Chucheep K, Siriwong N, Lai ZW, Phanchindawan N.   +3 more
europepmc   +1 more source

Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch-Ultrasound-Treated Waxy Rice Flour Blends. [PDF]

Foods
Wang Y, Guo Y, Zhu Z, Ding Y, Yang Y, Wang D, Li Z, Guo Y, Chen X.   +8 more
europepmc   +1 more source

Vocabulary data presented in the local traditions of central Java and East Java. [PDF]

Data Brief
Pribadi NH, Said DP, Wijayanti KD, Kurwidaria F, Rahadini AA, Veronika P.   +5 more
europepmc   +1 more source

Development of a Functional Loog-Pang Starter Using Selected Yeast and Fungal Strains for Black Glutinous Rice Sato Fermentation. [PDF]

ScientificWorldJournal
Rattanasuk S, Thinthapthai K, Khamthawi N.   +2 more
europepmc   +1 more source

Effects of <i>Kalimeris indica</i> powder on Qingtuan (a glutinous rice starch gel food) quality and its potential mechanisms during hydrothermal processing. [PDF]

Food Chem X
Sun H, Liu Y, Fan L, Wang Y, Zhao X, Chen J, Su H, Pang J, Ye J, Liu X.   +9 more
europepmc   +1 more source

Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review. [PDF]

Int J Food Sci
Raj A S, Dubey PK, Pandey H, Upadhyay A.
europepmc   +1 more source

Measurements of the physical properties of the paste of rice flour by using the multi-biting test. Part I. Researches on physical properties of pastes of glutinous and non-glutinous rice flours.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988
openaire   +2 more sources