Effects of milling methods on the properties of rice flour and steamed rice cakes

Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory properties

(2021) Wei Feng et al.   FOOD CHEMISTRY

Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake

(2021) Yawen Cao et al.   JOURNAL OF CEREAL SCIENCE

Effects of moisture changes on physicochemical properties of rice flour during semidry grinding

(2021) Zexue Lin et al.   JOURNAL OF CEREAL SCIENCE

Bioactive compounds of rice (Oryza sativa L.): Review on paradigm and its potential benefit in human health

(2020) Deepak Kumar Verma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systems

(2020) Qingfa Wang et al.   FOOD CHEMISTRY

Effect of milling methods on the properties of rice flour and gluten-free rice bread

(2019) Tong Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills

(2018) Andrew S. Ross et al.   CEREAL CHEMISTRY

Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation

(2018) Sohee Jang et al.   CEREAL CHEMISTRY

Microstructure and tuber properties of potato varieties with different genetic profiles

(2018) Annalisa Romano et al.   FOOD CHEMISTRY

Study on water proton distribution and flow status of starch during the hydration process

(2018) Yejun Wu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of hot air treatment on the quality attributes of semidry-milled Indica rice

(2018) Meng-Ying Ren et al.   JOURNAL OF CEREAL SCIENCE

Pasting behaviour of high impact ball milled rice flours and its correlation with the starch structure

(2018) Maria Ana Loubes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of different milling methods on physicochemical properties of common buckwheat flour

(2018) Didi Yu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Textural and Cooking Qualities of Dry Laksa Noodle Made from Semi-Wet and Wet MR253 Flour

(2018) A. Noorlaila et al.   CEREAL CHEMISTRY

Effect of gallic and protocatechuic acids on the metabolism of ethyl carbamate in Chinese yellow rice wine brewing

(2017) Wanyi Zhou et al.   FOOD CHEMISTRY

Soaking time of rice in semidry flour milling was shortened by increasing the grains cracks

(2017) Li-Tao Tong et al.   JOURNAL OF CEREAL SCIENCE

Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour

(2016) R. Asmeda et al.   FOOD CHEMISTRY

Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

(2016) Jitranut Leewatchararongjaroen et al.   Rice Science

Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat

(2015) Jinglin Yu et al.   FOOD CHEMISTRY

Effect of planetary ball-milling on multi-scale structures and pasting properties of waxy and high-amylose cornstarches

(2015) Xiaoyan Tan et al.   Innovative Food Science & Emerging Technologies

Effects of semidry flour milling on the quality attributes of rice flour and rice noodles in China

(2015) Li-Tao Tong et al.   JOURNAL OF CEREAL SCIENCE

Milling of Glutinous Rice by Semidry Method to Produce Sweet Dumplings

(2015) Li-Tao Tong et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Milling of rice grains: Effects of starch/flour structures on gelatinization and pasting properties

(2012) Jovin Hasjim et al.   CARBOHYDRATE POLYMERS

Rice and buckwheat flour characterisation and its relation to cookie quality

(2012) Aleksandra Torbica et al.   FOOD RESEARCH INTERNATIONAL

Effect of dry- and wet-milled rice flours on the quality attributes of gluten-free dough and noodles

(2012) Soojung Heo et al.   JOURNAL OF FOOD ENGINEERING

Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours

(2011) Marijana Sakač et al.   FOOD RESEARCH INTERNATIONAL

The effects of freeze, dry, and wet grinding processes on rice flour properties and their energy consumption

(2011) Peerapong Ngamnikom et al.   JOURNAL OF FOOD ENGINEERING

A Comparison of Selected Quality Attributes of Flours: Effects of Dry and Wet Grinding Methods

(2010) Chandini S. Kumar et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES