Effect of Ball‐Milled Rice Starch and Other Functional Ingredients on Quality Attributes of Rice‐Based Dough and Noodles

The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill

(2021) Shunjing Luo et al.   FOOD CHEMISTRY

Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes

(2020) Laura Beatríz Milde et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powder

(2019) Nicola Gasparre et al.   FOOD HYDROCOLLOIDS

Incidence of milling energy on dry-milling attributes of rice starch modified by planetary ball milling

(2018) Luciana C. González et al.   FOOD HYDROCOLLOIDS

Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles

(2018) Khongsak Srikaeo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Influence of Hydrocolloids on the Properties Organic Red Jasmine Rice Noodles, Namely on Antioxidant Activity, Cooking, Texture, and Sensory Properties

(2018) Supaluck Kraithong et al.   STARCH-STARKE

Physicochemical properties of quinoa starch

(2016) Guantian Li et al.   CARBOHYDRATE POLYMERS

Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling

(2016) Diego F. Roa et al.   Food and Bioprocess Technology

Dual modification of taro starch by microwave and other heat moisture treatments

(2016) Dhritiman Deka et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Starch and starch derivatives in gluten-free systems – A review

(2016) Mariusz Witczak et al.   JOURNAL OF CEREAL SCIENCE

Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design

(2016) María A. Loubes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the texture and quality of cooked gluten-free pasta

(2016) Virginia Larrosa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermo-mechanical rice flour modification by planetary ball milling

(2014) María A. Loubes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of gamma irradiation on the physicochemical properties of alkali-extracted rice starch

(2014) Bilal Ahmad Ashwar et al.   RADIATION PHYSICS AND CHEMISTRY

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

(2014) Adeleke Omodunbi Ashogbon et al.   STARCH-STARKE

Effect of damaged starch on the rheological properties of wheat starch suspensions

(2012) Gabriela N. Barrera et al.   JOURNAL OF FOOD ENGINEERING

A study on development of Gluten free pasta and its biochemical and immunological validation

(2012) S. Susanna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of sorghum grain and evaluation of sorghum flour in a Chinese egg noodle system

(2011) Liman Liu et al.   JOURNAL OF CEREAL SCIENCE

Morphology and physicochemical properties of mechanically activated rice starch

(2009) Zhengmao Zhang et al.   CARBOHYDRATE POLYMERS

Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle

(2008) Seda Yalcin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle

(2008) S. Chillo et al.   JOURNAL OF CEREAL SCIENCE