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Journal Abstract Search

347 related items for PubMed ID: 31732041

  • 1. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles.
    Geng DH, Liang T, Yang M, Wang L, Zhou X, Sun X, Liu L, Zhou S, Tong LT.
    Food Res Int; 2019 Dec; 126():108612. PubMed ID: 31732041
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  • 4. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles.
    Srikaeo K, Laothongsan P, Lerdluksamee C.
    Int J Biol Macromol; 2018 Apr 01; 109():517-523. PubMed ID: 29275202
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  • 5. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch.
    Lubowa M, Yeoh SY, Easa AM.
    Food Sci Technol Int; 2018 Sep 01; 24(6):476-486. PubMed ID: 29600879
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  • 6. Effect of proteolytic bacteria on texture and colour quality of khanom-jeen, traditional Thai fermented rice noodles.
    Shompoosang S, Marui J, Yodin K, Varichanan P, Panthavee W.
    Lett Appl Microbiol; 2019 Nov 01; 69(5):339-345. PubMed ID: 31454416
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  • 9. Volatile profiles of fresh rice noodles fermented with pure and mixed cultures.
    Yi C, Zhu H, Tong L, Zhou S, Yang R, Niu M.
    Food Res Int; 2019 May 01; 119():152-160. PubMed ID: 30884644
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  • 17. Optimization of soy protein isolate, microbial transglutaminase and glucono-δ-lactone in gluten-free rice noodles.
    Ojukwu M, Ofoedu C, Seow EK, Easa AM.
    J Sci Food Agric; 2021 Jul 01; 101(9):3732-3741. PubMed ID: 33301191
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  • 18. 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 01; 74(3):E121-30. PubMed ID: 19397717
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  • 19. Yield and quality of brown rice noodles processed from early-season rice grains.
    Huang M, Xiao Z, Chen J, Cao F.
    Sci Rep; 2021 Sep 21; 11(1):18668. PubMed ID: 34548582
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