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Original Articles

Rice functional properties and rice food products

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Pages 71-103 | Published online: 03 Nov 2009

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Qinnan Yang, Mallory Van Haute, Nate Korth, Scott Sattler, Devin Rose, Anthony Juritsch, Jing Shao, Kristin Beede, Robert Schmaltz, Jeff Price, John Toy, Amanda E. Ramer-Tait & Andrew K. Benson. (2023) The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species. Gut Microbes 15:1.
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Wen-Tao Yang, Hang Zhou, Jiao-Feng Gu, Bo-Han Liao, Pei-Qin Peng & Qin-Ru Zeng. (2017) Effects of a Combined Amendment on Pb, Cd, and As Availability and Accumulation in Rice Planted in Contaminated Paddy Soil. Soil and Sediment Contamination: An International Journal 26:1, pages 70-83.
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Pragati Kaushal & H.K. Sharma. (2014) Effect of Incorporating Taro (Colocasia esculenta), Rice (Oryza sativa), and Pigeon Pea (Cajanus cajan) Flour Blends on Noodle Properties. International Journal of Food Properties 17:4, pages 765-781.
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S. Rashmi & Asna Urooj. (2003) Effect of processing on nutritionally important starch fractions in rice varieties. International Journal of Food Sciences and Nutrition 54:1, pages 27-36.
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Na Zhang, Wenfu Wu, Shuyao Li, Yujia Wang, Yunzhao Ma, Xianmei Meng & Yaqiu Zhang. (2022) Comprehensive Evaluation of Paddy Quality by Different Drying Methods, Based on Gray Relational Analysis. Agriculture 12:11, pages 1857.
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Niramon Utama‐ang, Ittikorn Kuatrakul, Wannaporn Klangpetch, Ponjan Walter & Arthitaya Kawee‐ai. (2022) Comparative evaluation of physicochemical, functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers . International Journal of Food Science & Technology 57:7, pages 4183-4193.
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Changfeng Li, Yi Ji, Shaobo Zhang, Xiaoyan Yang, Robert Gilbert, Songnan Li & Enpeng Li. (2022) Amylose Inter-Chain Entanglement and Inter-Chain Overlap Impact Rice Quality. Foods 11:10, pages 1516.
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