Effect of Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour

Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties

(2013) Esther de la Hera et al.   CARBOHYDRATE POLYMERS

Influence of flour particle size on quality of gluten-free rice bread

(2013) Esther de la Hera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2012) Esther de la Hera et al.   Food and Bioprocess Technology

Rheology of Gluten-Free Doughs from Blends of Chestnut and Rice Flours

(2012) Ramón Moreira et al.   Food and Bioprocess Technology

Effect of extrusion temperature and pre-extrusion particle size on starch digestion kinetics in barley and sorghum grain extrudates

(2011) Ghaid J. Al-Rabadi et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids

(2011) Márcia Arocha Gularte et al.   CARBOHYDRATE POLYMERS

Analysis of starch amylolysis using plots for first-order kinetics

(2011) Peter J. Butterworth et al.   CARBOHYDRATE POLYMERS

Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System

(2011) Seung Mi Lee et al.   Food and Bioprocess Technology

Effect of food processing on the resistant starch content of cereals and cereal products - a review

(2011) Ayten Aylin Alsaffar   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE

Emulsifying and Foaming Properties of Commercial Yellow Pea (Pisum sativumL.) Seed Flours

(2009) Rotimi E. Aluko et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase

(2009) Ghaid J.S. Al-Rabadi et al.   JOURNAL OF CEREAL SCIENCE

Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread

(2008) Maria Teresa Pedrosa Silva Clerici et al.   LWT-FOOD SCIENCE AND TECHNOLOGY