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Rheological Properties of Rice Flour Sols with Milk and Milk Components

• Authors : Fujiko KAWAMURA; Hiromi KABAYA

• Source: Journal of Home Economics of Japan. 1997, 48(6):509

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EFFECT OF HYDROTHERMAL TREATMENT ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND OIL-RESISTANT PROPERTIES OF RICE FLOUR

• Authors : Deok Nyun Kim; George E. Inglett; Suyong Lee

Subjects: Materials science; Moisture; fungi

• Source: Journal of Texture Studies. 40:192-207

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Improving Functional Properties of Rice Flours Through Phosphorylation

• Authors : Ahmed Atia El Dash; Jorge Minoru Hashimoto; Fernando Martínez Bustos

Subjects: Ingredient; chemistry.chemical_compound; Viscosity

• Source: International Journal of Food Properties. 13:921-930

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EFFECTS OF ORGANIC ACIDS ON THE PASTING PROPERTIES OF RICE FLOUR FROM WAXY AND NONWAXY VARIETIES.

• Authors : WU, W. S.; TSAI, Y. H.; WEI, C. I.

Subjects: ORGANIC acids; RICE flour; VISCOSITY

• Source: Journal of Food Quality; Sep2010 Supplement, Vol. 33, p137-154, 18p, 5 Charts

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Storage Stability of Flour-Blasted Brown Rice

• Authors : Harmeet S. Guraya; James Patindol

Subjects: Absorption of water; Chemistry; fungi

• Source: Cereal Chemistry Journal. 88:56-63

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RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

• Authors : Mirjana Mitrovc; Nada Č. Nikolić; Jelena Dodić

Subjects: Absorption of water; energetic value; General Chemical Engineering

• Source: Chemical Industry and Chemical Engineering Quarterly, Vol 17, Iss 3, Pp 349-357 (2011)Chemical Industry and Chemical Engineering Quarterly / CICEQ (2011) 17(3):349-357

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Textural properties of laksa noodle as affected by rice flour particle size.

• Authors : Nura, M.; Kharidah, M.; Jamilah, B.

Subjects: RICE flour; RICE products; FLOUR

• Source: International Food Research Journal; Nov2011, Vol. 18 Issue 4, p1309-1312, 4p

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Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

• Authors : Mario M. Martinez; Bonastre Oliete; Esther de la Hera

Subjects: chemistry.chemical_classification; Process Chemistry and Technology; Sponge cake

• Source: Food and Bioprocess Technology. 6:2280-2288

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Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients

• Authors : Outi E. Mäkinen; Emanuele Zannini; Elke K. Arendt

Subjects: Hot Temperature; Avena; Lipolysis

• Source: Plant Foods for Human Nutrition. 68:90-95

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Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough.

• Authors : Dapčević Hadnađev, Tamara¹ ; Torbica, Aleksandra¹; Hadnađev, Miroslav¹

• Source: Food & Bioprocess Technology. Jul2013, Vol. 6 Issue 7, p1770-1781. 12p.

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