Results 141 to 150 of about 3,471 (225)

Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels. [PDF]

J Food Sci Technol, 2019
Seow EK, Gan CY, Tan TC, Lee LK, Easa AM.   +4 more
europepmc   +1 more source

Combined Effects of Lactic Acid Bacteria Fermentation and Physical Milling on Physicochemical Properties of Glutinous Rice Flour and Texture of Glutinous Dumplings. [PDF]

Foods
Zhang J, Hong B, Zhang S, Yuan D, Shan S, Wu Q, Lu S, Ren C.   +7 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

Water Desorption Isotherm and its Thermodynamic Analysis of Glutinous Rice Flour

American Journal of Food Technology, 2016
Hua Zhang, Yanhong Bai, Xuewei Zhao, Ruiqian Duan   +3 more
openaire   +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

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

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

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

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

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