Results 161 to 170 of about 904 (171)

Physicochemical properties of starch in rice flour with different hardening rates of glutinous rice cake (mochi)

Journal of Cereal Science, 2023
Yuji Honda, Yasuhiro Saito, Naoya Katsumi, Minami Nishikawa, Hiroki Takagi   +4 more
openaire   +1 more source

Characteristics of annealed glutinous rice flour and its formation of fast-frozen dumplings

Journal of Cereal Science, 2018
Yue Li, Fang Zhong
exaly  

Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

LWT - Food Science and Technology, 2014
Wangang Zhang, Guanghong Zhou
exaly  

Effect of glutinous rice flour on bread-making properties of rice bread

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2007
openaire   +1 more source

Impact of protein content on processing and texture properties of waxy rice flour and glutinous dumpling

Journal of Cereal Science, 2018
Zhengxing Chen
exaly  

Effects of milling methods on the properties of glutinous rice flour and sweet dumplings

Journal of Food Science and Technology, 2020
Huang Zhang, Dan Xu, Xueming Xu
exaly  

Characteristics of Noodles Made from Rice Flours of Major Non-glutinous Rice Cultivars of Japan

Asian Food Science Journal, 2018
Takeshi Nagai, Anri Takagi, Yasuhiro Tanoue, Norihisa Kai, Nobutaka Suzuki   +4 more
openaire   +1 more source

Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality

Journal of Culinary Science and Technology
Rossaporn Jiamjariyatam, Wanlapa Lorliam   +1 more
exaly  

Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch

Food Chemistry
Chong Xie, Runqiang Yang
exaly  

Study on the Effect of Heat Treatment on Enhancing the Physicochemical Properties of Glutinous Rice Flour and the Quality of Sweet Dumplings

Journal of Food Science
Jingwen Xu
exaly