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266 related items for PubMed ID: 25263873

  • 1. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.
    Jongsutjarittam O, Charoenrein S.
    Carbohydr Polym; 2014 Dec 19; 114():133-140. PubMed ID: 25263873
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  • 2. Effects of extrusion on physical properties of glutinous rice and its application in the improvement of quality characteristics of glutinous rice products.
    Qi W, Ma CM, Xing WJ, Fan J, Yang Y, Yang CH, Zhang N.
    J Food Sci; 2023 Aug 19; 88(8):3494-3506. PubMed ID: 37326339
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  • 3. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
    Teba CD, Silva EM, Chávez DW, Carvalho CW, Ascheri JL.
    Food Chem; 2017 Aug 01; 228():287-296. PubMed ID: 28317726
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  • 4. 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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  • 5. Physicochemical properties and structural characteristics of whole grain Oryza sativa L. with different treatments.
    Albarracín M, Talens P, Martínez-Navarrete N, González RJ, Drago SR.
    Food Sci Technol Int; 2016 Jun 15; 22(4):333-42. PubMed ID: 26283712
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  • 6. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK.
    Nahrung; 2004 Feb 15; 48(1):19-24. PubMed ID: 15053346
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  • 7. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr 15; 44(2):96-101. PubMed ID: 10795575
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  • 10. Investigating the structural properties and in vitro digestion of rice flours.
    Farooq MA, Murtaza MA, Aadil RM, Arshad R, Rahaman A, Siddique R, Hassan S, Akhtar HMS, Manzoor MF, Karrar E, Ali A, Haq AU.
    Food Sci Nutr; 2021 May 15; 9(5):2668-2675. PubMed ID: 34026080
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  • 13. 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 15; 48(7):2639-47. PubMed ID: 10898601
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  • 14. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour.
    Ouyang J, Fan K, Li Q, Wang F, Li W, Su X.
    Food Chem; 2024 Jan 15; 431():137056. PubMed ID: 37573749
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  • 15. Effect of enzymatic (thermostable α-amylase) treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour.
    Xu E, Wu Z, Pan X, Long J, Wang F, Xu X, Jin Z, Jiao A.
    Food Chem; 2016 Apr 15; 197(Pt A):114-23. PubMed ID: 26616931
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  • 17. 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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  • 20. Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.
    Sharma C, Singh B, Hussain SZ, Sharma S.
    J Food Sci Technol; 2017 May 15; 54(6):1711-1720. PubMed ID: 28559630
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