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PLoS ONE, ISSN 1932-6203, 09/2017, Volume 12, Issue 9, p. e0185386
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2015, Volume 63, Issue 1, pp. 184 - 190
The objective of this study was to investigate the effect of partial replacement of corn flour with pumpkin flour (PF, 0% (0 g/100 g), 25% (13.5 g/100 g) and... 
Gluten-free pasta | Pumpkin flour | Sensory attributes | Durian seed flour | Texture properties | RHEOLOGICAL PROPERTIES | QUALITY | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | CONJUGATION | DRYING METHODS | EXTRACTION | WHEY-PROTEIN ISOLATE | OPTIMIZATION | GUM | Gluten-free diet | Corn | Crop yields | Hardness | Pasta products | Gluten
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2014, Volume 94, Issue 11, pp. 2253 - 2258
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 09/2017, Volume 69, Issue 9-10, p. n/a
Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of... 
Amylose–lipid complex | Extrusion | Crystallinity | Gelatinization | Starch | STARCH-LIPID COMPLEXES | WATER-SYSTEM | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | FUNCTIONAL-PROPERTIES | BREAKFAST CEREAL | Amylose-lipid complex | PRODUCTS | DIETARY FIBER | COOKING | PROCESS PARAMETERS | RICE | Thermal properties | Corn | Diffraction | X-rays
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2012, Volume 48, Issue 1, pp. 59 - 68
Physicochemical, functional, antinutritional and pasting properties of taro, rice, pigeonpea flours and their blends were determined and related to each other... 
Viscosity | Functional properties | Flour | Starch | Antinutritional factors | FOOD SCIENCE & TECHNOLOGY | CORN
Journal Article
Annals of the New York Academy of Sciences, ISSN 0077-8923, 04/2014, Volume 1312, Issue 1, pp. 66 - 75
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2016, Volume 51, Issue 1, pp. 114 - 122
Summary The objective of this work was to determine the impact of extrusion variables [moisture (17–25%), screw speed (170–250 r.p.m.) and temperature... 
proso millet | Extrusion | response surface methodology | Proso millet | Response surface methodology | RICE FLOUR | FOOD SCIENCE & TECHNOLOGY | TOTAL PHENOLICS | RESPONSE-SURFACE METHODOLOGY | EXTRUSION-COOKING | WHEAT | BY-PRODUCTS | PHYSICOCHEMICAL PROPERTIES | BARLEY | CORN STARCH | EXPANDED SNACKS | Antioxidants | Analysis | Fish | Food science | Physical properties | Extrusions | Extrusion rate | Millet | Screws | Moisture
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 05/2018, Volume 224, pp. 156 - 164
The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial... 
Thermal properties | Microwave absorptivity | Rice flour | Pasting properties | Microstructure | Microwave treatment | DOUGHS | MOLECULAR-WEIGHT | WAXY | STARCH DIGESTIBILITY | HYDROTHERMAL TREATMENT | FOOD SCIENCE & TECHNOLOGY | HEAT-MOISTURE TREATMENT | PHYSICOCHEMICAL PROPERTIES | ENGINEERING, CHEMICAL | CORN | FERMENTATION | MAIZE
Journal Article