Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles"
written by Soo Young Choi, Bong Kyung Koh,
published by Food and Nutrition Sciences, Vol.8 No.10, 2017

has been cited by the following article(s):

[1]	Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies
	Critical Reviews in Food Science …, 2023

[2]	Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles
	Foods, 2023

[3]	Physical modification of rice starch, its characterization and application
	2023

[4]	Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles
	Journal of Food Processing …, 2022

[5]	Starch‐based noodles: Current technologies, properties, and challenges
	Journal of Texture …, 2022

[6]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review
	Carbohydrate …, 2021

[7]	Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products
	2020

[8]	Improving Nutrition, Physicochemical and Antioxidant Properties of Rice Noodles with Fiber and Protein-rich Fractions Derived from Cassava Leaves
	2019

[1]	Biopolymers in Pharmaceutical and Food Applications 2024 DOI:10.1002/9783527848133.ch1

[2]	Enhancing enzymatic resistance of starch through strategic application of food physical processing technologies Critical Reviews in Food Science and Nutrition, 2024 DOI:10.1080/10408398.2023.2245031

[3]	Starch‐based noodles: Current technologies, properties, and challenges Journal of Texture Studies, 2023 DOI:10.1111/jtxs.12730

[4]	Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16473

[5]	Starch‐based noodles: Current technologies, properties, and challenges Journal of Texture Studies, 2022 DOI:10.1111/jtxs.12730

[6]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.118665

[7]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.118665

[8]	Physical modification of starch by heat-moisture treatment and annealing and their applications: A review Carbohydrate Polymers, 2021 DOI:10.1016/j.carbpol.2021.118665

[9]	Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products Food Hydrocolloids, 2020 DOI:10.1016/j.foodhyd.2020.106286

Follow SCIRP