Search Results

You are looking at 1 - 10 of 122 items for :

  • Materials and Applied Sciences x
  • All content x
Clear All

4696 4704 Cheng, F.M., Zhong, L.J., Wang, F. & Zhang, G.P. (2005): Differences in cooking and eating properties between chalky and translucent parts in rice

Restricted access

Aguilar-Garcia , C., Gavino , G., Baragano-Mosqueda , M., Hevia , P. & Gavino , V. (2007): Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Fd Chem ., 102 , 1228

Restricted access

Chakravarthi, B.K. & Naravaneni, R. (2006): SSR marker based DNA finger-printing and diversity study in rice ( Oryza sativa L.). Afr. J. Biotechnol. , 5 , 684–688. Naravaneni R SSR marker

Restricted access
Acta Alimentaria
Authors: M. Oszvald, S. Tömösközi, L. Tamás, and F. Békés

16 Gujral, H.S. & Rosell, C.M. (2004): Improvement of bread making quality of rice flour by glucose oxidase. Fd Res. int. , 37 , 75

Restricted access

reconstituted for soup making. The ingredients used for tarhana preparation can vary from region to region, however, cereals and yogurt are the main components ( D aǧlioǧlu , 2000 ). Immature rice grain is one of the by-products of rice milling process. Immature

Open access

. Ayernor , G.S. & Ocloo , F.C.K. ( 2007 ): Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB. Rc 34 ) . Afr. J. Food Sci. , 1 , 37 – 41

Restricted access

attributes of glutinous rice cakes (mochi). J. Fd Engng , 74 , 314–323. Yeh AI Rheological characteristics and texture attributes of glutinous rice cakes (mochi

Restricted access

photosynthetic capability of plants) ( Woodrow et al., 2017 ). Germinated brown rice (GBR) is a value-added rice product of growing importance as a functional food especially in countries with rice as their staple food. This is significant in both less

Restricted access

. GeneScan (2007): GMOIdent Mini-kit Bt63 Rice (manual, ver.1.2 (6/2007), Germany, 28 pages. Heller K.J. (ed.) (2006): Genetically engineered food. Methods and detection . 2 nd ed., Wiley-Vch Verlag

Restricted access

rice products. J. Fd Sci. Technol. , 22 , 115–118. Bains G.S. Effect of defatted soy flour on the physico-chemical characteristics of extruded rice products

Restricted access