original ) (raw )Utilization of rice starch with gums in Asian starch noodle preparation as substitute for sweet potato starch
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Food Science and Biotechnology, 2011
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Quality Characteristics of Corn Noodles Containing Gelatinized Starch, Transglutaminase and Gum
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Effect of blending selected tropical starches on pasting properties of rice flour
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Sarhad Journal of Agriculture, 2014
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Journal of Food Processing and Preservation, 2009
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Partial Substitution of Rice Flour with Root and Tuber Flours and Its Effect on Pasting Behavior and Quality of Rice Noodle
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Southeast Asia Symposium on Quality Management in Postharvest Systems and Asia Pacific Symposium on Postharvest Quality Management of Root and Tuber Crops, 2013
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Characterization of banana, potato, and rice starch blends for their physicochemical and pasting properties
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Cogent Food & Agriculture, 2016
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Pasting, thermal, textural and rheological properties of rice starch blended with 6 different hydrocolloid gums
Magdi Osman
Pakistan Journal of Agricultural Sciences, 2019
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Comparative study on chemical, functional and pasting properties of chickpea (non cereal) and wheat (cereal) starches
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Influence of Gum Arabic from Acacia Senegal var. kerensis on the Modifications of Pasting and Textural Properties of Cassava and Corn Starches
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Food and Nutrition Sciences, 2021
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The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes
Charles Shoemaker
Food Hydrocolloids, 2009
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Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch
Ana Lúcia Penna
Food Science and Technology (Campinas), 2012
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Effect of blending selected tropical starches with rice flour on the cooking quality and texture of rice based noodles
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An Insight into Pasting and Rheological Behavior of Potato Starch Pastes and Gels with Whole and Ground Chia Seeds
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Effect of okra gum on the pasting, thermal, and viscous properties of rice and sorghum starches
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Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches
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Food and Bioprocess Technology, 2016
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Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch
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Foods, 2019
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Effect of glycerol monostearate on the physico-chemical, thermal, rheological and noodle making properties of corn and potato starches
Lovedeep Kaur
Food Hydrocolloids, 2005
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Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch
PABLO DANIEL RIBOTTA
Food and Bioprocess Technology, 2019
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Effect of blending ginger starch (Zingiber officinale) on the dynamic rheological, pasting and textural properties of rice flour
Janet Quaisie
African Journal of Food Science
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Production of Bihon-type Noodles from Maize Starch Differing in Amylose Content
Lilia Collado
Cereal Chemistry Journal, 2004
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Physicochemical, Functional and Pasting properties of Orange-Flesh Sweet Potato Starch, Soya bean and Groundnut Flour Complementary Food
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American Journal of Food Science and Technology, 2021
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Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch
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International Journal of Polymer Science, 2019
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Processing and evaluation of heat moisture treated (HMT) amaranth starch noodles; An inclusive comparison with corn starch noodles
Narender Kumar Kumar Chandla
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Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch
di an
Food Chemistry, 2021
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Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour
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Journal of Food Science and Technology, 2011
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Emulsion and Pasting Properties of Resistant Starch with Locust Bean Gum and their Utilization in Low Fat Cookie Formulations
Arzu Basman
International Journal of Food Properties, 2008
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Effect of Chemical Modifications on Pasting Properties of Cocoyam Starch (Xanthosoma Sagittifollium
Oluwafemi Ogunmodede
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Study of wheat flour–cassava starch composite mix and the function of cassava mucilage in Chinese noodles
Albert Charles
Food Hydrocolloids, 2007
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Gelatinizing, Pasting, and Gelling Properties of Potato and Amaranth Starch Mixtures
Harold Corke
Cereal Chemistry Journal, 2007
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The properties of pea slowly digestible starch noodles
IOSR Journals
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A comparative study on the physicochemical and pasting properties of starch and flour from different banana (Musa spp.) cultivars grown in Indonesia
MOHAMAD DJALI
International Journal of Food Properties
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