Results 51 to 60 of about 3,471 (225)
Effect of Modified Starch on Boiling Resistance of Rice Dumpling(变性淀粉对汤圆耐煮性的影响) [PDF]
Shipin kexue jishu xuebao, 2020 In order to solve the problem of poor cooking resistance of quick-frozen rice dumpling, different types of cassava-based modified starch were blended with glutinous rice flour, and fresh rice dumpling and quick-frozen rice dumpling were taken as research
MAO Huijia(毛慧佳) +7 more
doaj +1 more source
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Food Chemistry: XThis study investigated the changes in physicochemical properties and microbial diversity during the fermentation of low-salt shrimp paste with the addition of different carbon sources (glucose and glutinous rice flour). Notably, during fermentation, the
Meiqi Gu +7 more
doaj +1 more source
Subtitusi Tepung Ketan Dengan Rumput Laut (Eucheuma Cottonii) Pada Pembuatan Engkak Ketan [PDF]
, 2014 The objective of this research was to determine the effect of substitution of glutinous rice flour with seaweed for proximate, physic, sensory and microbiology.
Ardiansyah, E. (Eka) +2 more
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Media Alternatif Bibit F0 Jamur Tiram Putih(Pleurotus ostreatus) dan Jamur Merang (Volvariella volvaceae) Menggunakan Ekstrak, Bubur dan Tepung Beras Ketan Putih [PDF]
, 2018 White glutinous rice is a high carbohydrate content of 79.40 in every 100 g of rice, so it can be a source of nutrients for the gowth of mycelium mushrooms. This study aims to determine growth of oyster mushroom and straw mycelium.
, Dra. Suparti, M.Si +1 more
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Influence of germination time of brown rice in relation to flour and gluten free bread quality [PDF]
, 2015 The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown
Cornejo, Fabiola, Rosell, Cristina M.
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JSFA reports, EarlyView.Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi +6 more
wiley +1 more source
Effects of various food components on the expansion, oil absorption, and crispiness of fried rice dough [PDF]
, 1994 The physical characteristics offried dough were studied using model systems based on rice flours. Fried dough of maximum crispiness and minimum oil absorption were obtained from flour mixtures containing rice: glutinous rice in the ratio of 75:25 ...
Abd Hamid, Norhashimah, Mohamed, Suhaila
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Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains [PDF]
, 2018 Foxtail millet, extensively grown in Asia, Africa and China, is one of the few crops that can thrive under relatively few agricultural inputs and have valuable amount of nutritional components.
Alam, Tanweer +5 more
core +1 more source