Results 21 to 30 of about 23,660 (241)
Rice flour, breath hydrogen, and malabsorption
Gastroenterology, 1984 In contrast to the incomplete intestinal absorption of many dietary carbohydrates in healthy humans, it has been suggested that rice flour is completely absorbed. The aims of this study were (a) to confirm efficient absorption of rice flour in healthy individuals, (b) to evaluate a "rice breath hydrogen (H2) test" in the investigation of patients with ...
Kerlin, P, Wong, L, Harris, B, Capra, S
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Journal of Culinary Science & Technology, 2022 Cette étude a étudié les effets de la farine de riz au jasmin, de la farine de riz gluant et de la farine de pomme de terre sur les propriétés physiques, sensorielles et l'acceptation des biscuits par les consommateurs. Les biscuits ont été fabriqués en utilisant des ratios variables de farine de riz au jasmin : farine de riz gluant : farine de pomme ...
Rossaporn Jiamjariyatam +2 more
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International Journal of Food Properties, 2018 Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible ...
Tawheed Amin +4 more
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Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
Foods, 2020 The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application
Phim on Suklaew +2 more
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Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi
Agrointek, 2023 The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau).
Yuliana Erning Indrastuti +4 more
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Foods, 2023 Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in
Sicong Fang +4 more
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Journal of Physics: Conference Series, 2022 Abstract The principal goal of present work was to develop a precise method of Inductively Coupled Plasma Mass Spectrometry (ICP-MS) method to measure trace toxic elements (Cd and Pb) and Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) method to measure macro and micro elements (K and Cu respectively) in rice flour ...
A A Stakheev, T P Stolboushkina
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Japan Agricultural Research Quarterly: JARQ, 2016 3 Niigata Agricultural Research Institute Food Research Center (Kamo, Niigata 959-1381, Japan) Abstractproduction of various rice flour-based food products such as bread, noodles, and cakes is expect- ed to increase the consumption of rice and the utilization of rice paddies in Japan.
ARAKI, Etsuko +4 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (
Agus Triawan +2 more
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DEVELOPMENT AND EVALUATION OF NOODLES PREPARED FROM RICE AND WHEAT FLOUR BLENDS [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Noodles were prepared by incorporation varying blends (0, 20, 40, 60 and 80%) of rice flour in replacement of wheat flour. Noodle samples were evaluated for their proximate composition, scavenging activity, sensory properties and cooking quality ...
Maghfera abd-elfatah +3 more
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