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Articles (13)

Journals (0)

1-10 of 13 results for cooked rice texture

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Select article: Relationship between Sensory Textural Attributes and near Infrared Spectra of Cooked Rice

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Research article

First published 2007-10

Relationship between Sensory Textural Attributes and near Infrared Spectra of Cooked Rice

Weena Srisawas, Vinod K. Jindal, Warunee Thanapase

Journal of Near Infrared Spectroscopy

Select article: Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

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Research article

First published 2023-12

Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam

Moses Ojukwu, Hui Ling Tan, Maizura Murad [...]

Food Science and Technology International

Select article: Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

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Research article

First published 2018-9

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

Muhammad Lubowa, Shin Y Yeoh, Azhar M Easa

Food Science and Technology International

Select article: Instant rice-based composite pasta requiring no cooking

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Research article

First published 2021-10

Instant rice-based composite pasta requiring no cooking

Porinita Devi, Sweety Kalita, Mridula Saikia Barooah [...]

Food Science and Technology International

Select article: Effect of Vital Gluten and Gum Arabic on the Textural Properties of Pasta Made from Pre-gelatinised Broken Rice Flour

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Research article

First published 2005-12

Effect of Vital Gluten and Gum Arabic on the Textural Properties of Pasta Made from Pre-gelatinised Broken Rice Flour

C. S. Raina, Sukhcharn Singh, A. S. Bawa [...]

Food Science and Technology International

Select article: Effect of heat pre-treatment at different temperatures with different cooking techniques on the resistant starch,physicochemical and thermal properties of white rice

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Research article

First published 2026

Effect of heat pre-treatment at different temperatures with different cooking techniques on the resistant starch,physicochemical and thermal properties of white rice

Aliah Zannierah Mohsin, Tharishini Manalan, Kairvenee Neetissha Vejiyahcumar [...]

Food Science and Technology International

Select article: Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

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Research article

First published 2025-6

Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

Yuniwaty Halim, Diandra Tirta Kusuma, Hardoko Hardoko [...]

Food Science and Technology International

Select article: Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

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Research article

First published 2023-4

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

Nispa Seetapan, Bootsrapa Leelawat, Nattawut Limparyoon [...]

Food Science and Technology International

Select article: Properties of insect protein concentrate and potential application in seasoned rice noodles

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Research article

First published 2024-6

Properties of insect protein concentrate and potential application in seasoned rice noodles

Chutima Thongkaew, Jittra Singthong, Sukanya Klangsinsirikul

Food Science and Technology International

Select article: Effect of Aloe Vera Gel and Rind Fortification on Physical,Chemical,Phytochemical,and Fermentation Kinetics of Idli Batter

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Research article

First published 2022-10

Effect of Aloe Vera Gel and Rind Fortification on Physical,Chemical,Phytochemical,and Fermentation Kinetics of Idli Batter

Vrinda R Kandu, Sonal Patil, Riddhi Rane [...]

Industrial Biotechnology

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