Pasting, Thermal and Gel Texture Properties of Three Varieties of Nigeria Rice Flours and Starches

References (15)

1. 1 TEXTURE PROFILE ANALYSIS
2. 2 Starch Crystal Transformations and Their Industrial Importance [DOI]
3. 3 A comparison of native and acid thinned normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties [DOI]
4. 4 Functional properties of native, physically and chemically modified breadfruit (Artocarpus artilis) starch [DOI]
5. 5 Effect of phytochemical extracts on the pasting, thermal, and gelling properties of wheat starch [DOI]
6. 6 Impact of proteins on pasting and cooking properties of waxy and non-waxy rice [DOI]
7. 7 Effect of disulfide bond-containing protein on rice starch gelatinization and pasting
8. 8 Microstructure, physicochemical properties and retrogradation behaviour of Mucuna bean (Mucuna pruriens) starch on heat moisture treatments [DOI]
9. 9 Morphological, thermal, rheological and noodle‐making properties of potato and corn starch [DOI]
10. 10 Properties of starches separated from potatoes stored under different conditions [DOI]
11. 11 Physicochemical Properties of Different Types of Starch Phosphate Monoesters [DOI]
12. 12 Morphological, thermal and rheological characterization of starch isolated from New Zealand Kamo Kamo (Cucurbita pepo) fruit – A novel source [DOI]
13. 13 Quality Profiles of Rice: A Tentative Scheme for Classification [DOI]
14. 14 Low temperature post-harvest storage of New Zealand Taewa (Maori potato): Effects on starch physico-chemical and functional characteristics [DOI]
15. 15 PROPERTIES of STEAM BLANCHED MAIZE FLOUR AS A CONSTITUENT of WEANING FOOD [DOI]

Cited by 2

Showing 1 of 2 known citations — external sources report more than can currently be individually listed.

Related research

• Physicochemical and Functional Properties of Flours from Three Purple Maize Varieties Named “Violet de Katiola” in Côte d’Ivoire — shares topic coverage
• Food Quality: A Comparison of the Proximate Content & Sensory Properties of Some Composite Flour Meals — shares topic coverage
• Physicochemical Composition of Processed Velvet bean Mucuna pruriens Var Utilis Seed Flour and Consumer Acceptability of Bitter Leaf Soup Thickened using these Flours — shares topic coverage
• Impacts of Boiling Times on Physicochemical and Nutritive Composition from Heart of Oil Palm Tree (Elaeis guineensis Jacq.) Consumed as Vegetable in Côte d’Ivoire — shares topic coverage
• Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire — shares topic coverage