Results 221 to 230 of about 880,993 (279)

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans. [PDF]

Food Sci Nutr
Qiangqiang S, Xuhua L, Rong Y, Junying W, Liping Y, Qiyun D, Ligong Z.   +6 more
europepmc   +1 more source

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. [PDF]

Foods
Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F, Sun Y.   +10 more
europepmc   +1 more source

Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum. [PDF]

Curr Res Food Sci
Ao W, Qin L, Wu N, Ge P, Hu C, Hu J, Peng Y, Zhu Y.   +7 more
europepmc   +1 more source

Optimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design. [PDF]

Food Sci Nutr
Taromsari A, Ghiassi Tarzi B.
europepmc   +1 more source

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. [PDF]

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

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies. [PDF]

Foods
Levickienė D, Kulaitienė J, Vaitkevičienė N, Rakauskaitė L.   +3 more
europepmc   +1 more source

Effects of Stir-Frying and Heat-Moisture Treatment on the Physicochemical Quality of Glutinous Rice Flour for Making Taopian, a Traditional Chinese Pastry. [PDF]

Foods
Xie Q, Wu S, Lai S, Ye F.
europepmc   +1 more source

Novel Development and Sensory Evaluation of Extruded Snacks from Unripe Banana (Musa ABB cv. Kluai 'Namwa') and Rice Flour Enriched with Antioxidant-Rich Curcuma longa Microcapsules. [PDF]

Foods
Awaeloh N, Limsuwan S, Na-Phatthalung P, Kaewmanee T, Chusri S.   +4 more
europepmc   +1 more source

Feasibility of Matrix-Matched Material for Determining Elements in Rice Flour by SN-ICP-MS and LA-ICP-MS. [PDF]

Foods
Kukusamude C, Kongsri S, Tamklang R, Taebunpakul S.   +3 more
europepmc   +1 more source

Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation. [PDF]

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