Characteristics of Analog Rice From Potato Flour (Solanum Tuberosom L.) Corn Flour (Zea Mays L.) and Sago Flour (Arenga Microcarpa Beccari) [PDF]
, 2016 Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog.
Mandey, L. C. (Lucia) +2 more
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Effects of addition of glutinous rice flour on the quality of rice flour cakes
Japanese Journal of Sensory Evaluation, 2013 TSUCHIYA, Kyoko +3 more
openaire +1 more source
Point mutation in zinc sensor causes a threefold zinc level increase in Sorghum bicolor
New Phytologist, EarlyView.Point mutation in sensor triples zinc levels in Sorghum bicolor.
Feixue Liao +4 more
wiley +1 more source
Acceptance Test of Blondo, Snakehead Fish Flour and Brown Rice Flour based Biscuit Formulation
, 2015 Potential nutrients contained in blondo (coconut protein produced by coconut oil production process), snakehead fish flour, and brown rice flour can be utilized to create biscuit.
Riyadi, Hadi +3 more
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Designed Alleles of ZmRap2.7 Decouple the Trade‐Off Between Early Flowering and Yield Penalty
Plant Biotechnology Journal, EarlyView.ABSTRACT Flowering time genes often exhibit pleiotropic effects. In particular, early flowering is frequently associated with reduced grain yield due to a shorter growth period. This trade‐off poses a major challenge for developing early‐maturing and high‐yielding varieties, a key breeding objective in modern maize production. Here, we demonstrate that
Shumin Wang +13 more
wiley +1 more source
Effect of Rice bran on the Quality of Rice Flour Breads (Gluten-free)
, 2016 Over recent years progress has been made in the development of substitute foods for allergy patients. One such is rice flour bread. However, typically rice flour bread uses polysaccharide thickener in substitution for the gluten in wheat.
仲上, 晴世 +5 more
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Improving Macro Nutrition Content on Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour, and Red Rice [PDF]
, 2017 The objective of the research: to study the macro nutrient content of biscuits with substitution of tilapia fish flour, sardine fish flour, and red rice flour.
slamet, widodo, saifuddin, sirajudin
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Plant, Cell &Environment, EarlyView.ABSTRACT The polar lipids in oat grains are crucial due to their biological functions, nutritional quality, potential use in food flavour and processing, the protection they provide against biotic and abiotic stresses, and their ability to act as cellular signalling molecules.
Syed Rehmat Ullah Shah +5 more
wiley +1 more source
The Effect of Blending Rice Flour with Bambara Groundnut Flour on the Quality of Flat Rice Noodles
, 2013 Rice flour (RF) and bambara groundnut flour (BGF) blended in the ratio of 100:0, 90:10, 80:20 and 70:30 were studied in respect of water absorption and gelatinization for flat rice noodles prepared from flour blends. As the levels of BGF increased, water
Ekthamasut, Kamontip
core +1 more source
Using Local Expert Knowledge to Measure Prices: Evidence From a Survey Experiment in Vietnam
Review of Development Economics, EarlyView.ABSTRACT Many countries lack spatially disaggregated consumer price data needed to estimate real inequality and spatial patterns of poverty. Such data are especially absent in poor countries where weak infrastructure and high transport costs create large price variation over space.
John Gibson, Trinh Le
wiley +1 more source