Results 211 to 220 of about 880,993 (279)

Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures. [PDF]

Foods
Uivarasan A, Lukinac J, Jukić M, Šelo G, Peter A, Nicula C, Mihaly Cozmuta A, Mihaly Cozmuta L.   +7 more
europepmc   +1 more source

Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour. [PDF]

Food Chem X
Feng Q, Feng M, Peng Y, Yang Y, Wang R, Wan J, Liu J, Han W.   +7 more
europepmc   +1 more source

Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications. [PDF]

Foods
Farrokhi M, Ramos IN, Silva CLM.
europepmc   +1 more source

Evaluation of 3D Printing of Cereal-Legume Starch-Based Gels Formulated with Red Adzuki Bean and Germinated Brown Rice Flour. [PDF]

Foods
Liu R, Zhuang Y, Song J, Shen L, Yin Y.
europepmc   +1 more source

Oxidative stability of rice flour during storage under thermal oxidation and light irradiation. [PDF]

Food Sci Biotechnol
Oh S, Lee J, Kwak J, Oh W, Lee J.
europepmc   +1 more source

Effects of <i>Tricholoma</i> Matsutake-Derived Insoluble Fiber on the Pasting Properties, Structural Characteristics, and In Vitro Digestibility of Rice Flour. [PDF]

Foods
Qiu Q, Chen J, Sun D, Ma Y, Zhong Y, Yi J, Du M, Zhou M, Wang T.   +8 more
europepmc   +1 more source

Effect of Water Content in Semidry Grinding on the Quality of Glutinous Rice Flour. [PDF]

Foods
Huang T, Ouyang D, Sang S, Li C, Wang X, Wang X, Xing J, Luo X.   +7 more
europepmc   +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

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes. [PDF]

Foods
Lu M, Yang W, Zhang H, Yu Y, Chen F, Hao Y.   +5 more
europepmc   +1 more source

Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with <i>Lactobacillus rhamnosus</i> Lgg to Milk-Based Yogurt. [PDF]

Foods
Morris A, Boeneke C, King JM.
europepmc   +1 more source