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458 related items for PubMed ID: 17636935

  • 1. Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels.
    Ibañez AM, Wood DF, Yokoyama WH, Park IM, Tinoco MA, Hudson CA, McKenzie KS, Shoemaker CF.
    J Agric Food Chem; 2007 Aug 08; 55(16):6761-71. PubMed ID: 17636935
    [Abstract] [Full Text] [Related]

  • 2. Thermal and physicochemical properties of rice grain, flour and starch.
    Singh V, Okadome H, Toyoshima H, Isobe S, Ohtsubo K.
    J Agric Food Chem; 2000 Jul 08; 48(7):2639-47. PubMed ID: 10898601
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  • 3. Physicochemical and Gelatinization Properties of Starches Separated from Various Rice Cultivars.
    Woo HD, We GJ, Kang TY, Shon KH, Chung HW, Yoon MR, Lee JS, Ko S.
    J Food Sci; 2015 Oct 08; 80(10):E2208-16. PubMed ID: 26352343
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  • 4. Comparison of the physicochemical properties and ultrastructure of japonica and indica rice grains.
    Kang HJ, Hwang IK, Kim KS, Choi HC.
    J Agric Food Chem; 2006 Jun 28; 54(13):4833-8. PubMed ID: 16787036
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  • 7. Physicochemical and rheological properties of flour and starch from Thai pigmented rice cultivars.
    Tangsrianugul N, Wongsagonsup R, Suphantharika M.
    Int J Biol Macromol; 2019 Sep 15; 137():666-675. PubMed ID: 31252009
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  • 10. Physicochemical properties and starch digestibility of Scirpus grossus flour and starch.
    Lerdluksamee C, Srikaeo K, Tutusaus JA, Diéguez JG.
    Carbohydr Polym; 2013 Sep 12; 97(2):482-8. PubMed ID: 23911474
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  • 11. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
    Sun Q, Han Z, Wang L, Xiong L.
    Food Chem; 2014 Feb 15; 145():756-64. PubMed ID: 24128541
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  • 13. Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars.
    De Dios-Avila N, Tirado-Gallegos JM, Rios-Velasco C, Luna-Esquivel G, Isiordia-Aquino N, Zamudio-Flores PB, Estrada-Virgen MO, Cambero-Campos OJ.
    Molecules; 2022 Jan 28; 27(3):. PubMed ID: 35164171
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  • 15. Functional and physicochemical properties of flours and starches from different tuber crops.
    Wang H, Yang Q, Gao L, Gong X, Qu Y, Feng B.
    Int J Biol Macromol; 2020 Apr 01; 148():324-332. PubMed ID: 31954784
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  • 16. Characterization of rice starches extracted from Indian cultivars.
    Gani A, Wani SM, Masoodi FA, Salim R.
    Food Sci Technol Int; 2013 Apr 01; 19(2):143-52. PubMed ID: 23291829
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  • 17. Differences in physicochemical properties of kernels of two rice cultivars during grain formation.
    Cai Y, Liu C, Wang W, Cai K.
    J Sci Food Agric; 2011 Aug 30; 91(11):1977-83. PubMed ID: 21480275
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  • 18. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 30; 21(7):523-36. PubMed ID: 25231269
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  • 19. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.
    Nakamura S, Suzuki K, Ohtsubo K.
    J Food Sci; 2009 Apr 30; 74(3):E121-30. PubMed ID: 19397717
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  • 20. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour.
    Asmeda R, Noorlaila A, Norziah MH.
    Food Chem; 2016 Jan 15; 191():45-51. PubMed ID: 26258700
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