The constitution and forms of rice determine its processing and cooking properties and
further control the cooked rice quality. As the two main components, starch and protein …

Rice flour can be applied into many kinds of foods, but it can have an effect on the final
product quality. This study aimed to assess the properties of four different types of rice flours …

Jackfruit (Artocarpus heterophyllus) seed is a rich source of starch (about 80–85% dry basis)
and considered as byproduct of food so, it has the potential to be a source for commercial …

Sorghum was germinated for different time (12, 24, 36 and 48 h) at different temperatures
(25, 30 and 35° C) and the changes in their nutritional and functional properties of …

The effects of polishing on proximate compositions, physico-chemical characteristics,
mineral compositions and antioxidant properties of the rice flours obtained from three …

Flour and starch from four Thai pigmented rice cultivars, ie, Riceberry (RB), Hom Nil (HN),
Niaw Dang (ND), and Kum Pleuak Khao (KP) were compared for their physicochemical and …

Physiochemical properties such as colour, water absorption index (WAI), water solubility
index (WSI) bulk density and the functional properties such as water absorption capacity …

This study determined the effect of germination (48 h) on the physicochemical and
antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice …

Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod
Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with …

Microstructure and physicochemical properties of starches isolated from five jackfruit
cultivars (M1, M5, M6, M11, and BD) were investigated. The five jackfruit cultivars could …