Rheology of different hydrocolloids-rice starch blends. Effect of successive heating-cooling cycles [PDF]
, 2011 10 pages, 3 figures, 5 tables.-- Available online 25 November 2010.Hydrocolloids are frequently used for modifying starch functionality.
Birger Mensel +7 more
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Proceedings of the COST SUSVAR/ECO-PB Workshop on organic plant breeding strategies and the use of molecular markers [PDF]
, 2005 In many countries,national projects are in progress to investigate the sustainable low-input approach.In the present COST network,these projects are coordinated by means of exchange of materials,establishing common methods for assessment and statistical ...
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Effects of freezing on a modified cream pie filling [PDF]
, 1964 Includes bibliographical references (pages 6-7)
Amick, Georgia +2 more
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Evaluation of sorghum in gluten-free soy sauce [PDF]
Master of ScienceFood Science and IndustryFadi M. AramouniGluten-free products are becoming more prevalent in the market today, however there are a few types of products that have “hidden” gluten and people will not realize until after consumption ...
Pearson, Cole
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The influence of plant injury and the root rot diseases upon the physical and chemical composition of corn grain [PDF]
, 1926 Bibliography: p.
Dungan, George Harlan
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Гены wx и реологические свойства шрота мягкой пшеницы [PDF]
, 2012 Изучено влияние среды на формирование физических свойств теста из зерна урожая 2010 и 2011 гг. Анализировались образцы мягкой озимой пшеницы Везёлка, Безенчукская 380, Фея и Уни 1.yesБелгородский государственный ...
Акиншина, О. В. +5 more
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Impact of Amylose and Amylopectin Content in Starch on Wood Pellet Production
BioResourcesIn the production of wood fuel pellets, starch is frequently used as an additive to enhance bonding and durability. This study investigated the effectiveness of four different kinds of starches as additives, each at a concentration of 5% (dry basis ...
Magnus Ståhl +3 more
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Healthier cereal products: breadmaking with barley flour. [PDF]
, 2008 Promote consumption of barley breads, in order to improve intake of fibre and healthenhancing components: Instrumental evaluation of breads. Sensory consumer evaluation of breads. Bread-making performances of flours.
Callejo González, Maria Jesús +3 more
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Physicochemical properties and leaching behavior of eight U.S. long-grain rice cultivars as related to rice texture [PDF]
, 2003 There are many long-grain rice cultivars produced commercially in the U.S.; however, little work has been done on correlating the structure and physicochemical properties of starch with their texture.
Cameron, Devon, Wang, Ya-Jane
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Characteristics of Kwetiau Material of Formulation Rice Flour and Uwi Flour, Taro Flour and Kimpul Flour Modified by Heat Moisture Treatment (Hmt) [PDF]
, 2014 The purpose of this study is to determine the effect of substitution uwi flour, taro flour, and kimpul flourmodified on rice flour that can produce the best characteristics of high resistant starch kwetiau.
Ledy Purwandani, Erning Indrastuti, Muflihah Ramadhia &
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