Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

Abstract 3D printing of foods is an emerging technique for customized fabrication of food
matrices. Importantly, a well optimized formulation can be an excellent channel to deliver …

The physical modification of rice flour by heat-moisture treatment assisted by microwave
radiation and its effect on the rheological and pasting properties of gluten-free doughs and …

This study aims to find out the optimum treatment of the feed moisture in porang
glucomannan (PGM), and Ca (OH) 2 in the production of the restructured rice using a pasta …

Food irradiation seems to be an effective and safe method for preventing microbial and
insect contamination in cereals. Interestingly, the determination of the aroma-active …

This study was aimed to optimize the process parameters for the development of low-gluten
pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio …

Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly
digestible and resistant starch contents increased significantly (p≤ 0.05) by 195.82% and …

This study was conducted to develop iron‐fortified barley based extruded snacks. Central
composite rotatable design (CCRD) with three independent variables viz. feed moisture …

Rice cake (RC) was prepared from rice flour subjected to starch hydrolyzing enzymes and
studied for in vitro digestibility, glycemic response, morphological characteristics and …

Preparation methods have been found to affect the physical and chemical properties of rice.
This study prepared Guichao rice flour with wet, dry, semi-dry, and jet milling techniques …