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Physicochemical and Rheological Characterization of Malaysian Rice Flours and Starches

Physicochemical and rheological properties of flours and starches from nine Malaysian rice varieties (seven MR and two MRQ) were investigated. The physicochemical properties determined were swelling power (SP), carbohydrate leaching (CL), gelatinization, pasting, and textural characteristics, wherea...

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Bibliografiske detaljer
Hovedforfatter:	Mustapha, Nor Afizah
Format:	Thesis
Sprog:	English
Udgivet:	2007
Online adgang:	http://ethesis.upm.edu.my/id/eprint/1254/1/FSTM_2007_10_full_text.pdf
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Lignende værker

Physicochemical and Rheological Characterization of Malaysian Rice Flours and Starches
af: Mustapha, Nor Afizah
Udgivet: (2007)

Physicochemical and rheological characterization of Malaysian rice flours and starches /
af: Nor Afizah Mustapha.

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Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch
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Rheological characterization of flour dough constituents /
af: Ng, Chin Khai
Udgivet: (2017)

Physicochemical properties of rice (Oryza sativa L.) flour and starch of two Indonesian rice varieties differing in amylose content
af: N.A., Anugrahati, et al.
Udgivet: (2023)

Physicochemical properties of germinated brown rice (Oryza sativa L.) starch
af: Musa, Siti Nor Asma, et al.
Udgivet: (2011)

Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers
af: Andiappan, Sarita
Udgivet: (2013)

Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers
af: Andiappan, Sarita
Udgivet: (2013)

Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers /
af: Sarita Andiappan.
Udgivet: (2013)

Functional and rheological properties of mixed flour from mangrove fruit of Bruguiera gymnorrhiza flour and wheat flour
af: Pralebda, S. A., et al.
Udgivet: (2024)

Rheological properties of wheat flour with different extraction rate
af: Moradi, V., et al.
Udgivet: (2018)

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
af: Hasanah, Nur Nabilah, et al.
Udgivet: (2024)

Physicochemical properties of Bruguiera gymnorrhiza flour (BGF)
af: Zakariya, et al.
Udgivet: (2021)

Textural and rheological characterisations of sago starch and sago starch sugar gels
af: Teng, Li Yuen
Udgivet: (2011)

Textural and rheological characterisations of sago starch and sago starch sugar gels
af: Teng, Li Yuen
Udgivet: (2011)

Textural and rheological characterisations of sago starch and sago starch sugar gels /
af: Teng, Li Yuan.

Physicochemical properties of wheat breads substituted with banana flour and modified banana flour
af: Noor Aziah Abdul Aziz, et al.
Udgivet: (2020)

Role of xanthan gum on physicochemical and rheological properties of rice bran oil emulsion
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Udgivet: (2016)

Physico-chemical and rheological characterisation of sweet potato flours and dough
af: Mohd Hanim, Abu Bakr
Udgivet: (2014)

Physico-chemical and rheological characterisation of sweet potato flours and dough
af: Mohd Hanim, Abu Bakr
Udgivet: (2014)

Physico-chemical and rheological characterisation of sweet potato flours and dough
af: Abu Bakr Mohd Hanim.

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
af: Nordin, Nur Liyana, et al.
Udgivet: (2019)

Physicochemical and functional properties determination of flour, unmodified starch and acid-modified starch of Philippine-grown sorghum (Sorghum bicolor L. Moench)
af: Adona, C. E., et al.
Udgivet: (2021)

Effect of partial replacement of wheat flour with unripe banana flour on the functional, thermal, and physicochemical characteristics of flour and biscuits
af: Mabogo, F. A., et al.
Udgivet: (2023)

Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality
af: Mustapha, Nor Afizah, et al.
Udgivet: (2025)

Studies on the physicochemical characteristics of breadfruit starches /
af: Lau, Chin Huey.

Impact of adding chickpea (Cicer arietinum L.) flour to wheat flour on the rheological properties of toast bread
af: Hefnawy, T. M. H., et al.
Udgivet: (2017)

Studies on the physicochemical characteristics of breadfruit starches /
af: Lau, Chin Huey.

Influences of sulfhydryl oxidase isolated from Aspergillus niger on physicochemical properties of starch and rheological properties of wheat dough
af: Siswoyo, T. A., et al.
Udgivet: (2017)

Physicochemical and organoleptic properties of cookies incorporated with legume flour
af: Noor Aziah, A. A., et al.
Udgivet: (2016)

Thermal analysis of mixtures of wheat flour and potato starches.
af: Sarker, Md. Zaidul Islam, et al.
Udgivet: (2008)

Effect of yeast fermented brown rice flour substitution on nutritional, rheological and textural properties of steamed brown rice bread
af: Syed Muhammad, Sharifah Kharidah, et al.
Udgivet: (2017)

Rheological and physical properties of various flour extrudates at different barrel temperatures
af: Lim, Sue Shan
Udgivet: (2016)

Rheological and physical properties of various flour extrudates at different barrel temperatures
af: Lim, Sue Shan
Udgivet: (2016)

Rheological and physical properties of various flour extrudates at different barrel temperatures /
af: Lim, Sue Shan.
Udgivet: (2016)

High value flour from Malaysian coloured rice
af: Ahmad R., et al.
Udgivet: (2015)

Physicochemical characterization of resistant starch type V (RSV) from manggu cassava starch (Manihot esculenta)
af: Andriani, I., et al.
Udgivet: (2023)

Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour
af: Rosa, C. S., et al.
Udgivet: (2016)

Rheological properties of native and modified corn starches in the presence of hydrocolloids
af: Nur Atiqah Shaari, et al.
Udgivet: (2019)