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Biodegradable films based on rice starch and rice flourDIAS, Amanda B; MÜLLER, Carmen M. O; LAROTONDA, Fábio D. S et al.Journal of cereal science (Print). 2010, Vol 51, Num 2, pp 213-219, issn 0733-5210, 7 p.Article

Laboratory parboiling procedures and properties of parboiled rice from varieties differing in starch properties = Les procédés d'étuvage en laboratoire et les propriétés du riz étuvé appartenant à des variétés différant quant aux propriétés de leurs amidonsBISWAS, S. K; JULIANO, B. O.Cereal chemistry. 1988, Vol 65, Num 5, pp 417-423, issn 0009-0352Article

Enzyme changes in rough rice during parboilingXAVIER, I. J; RAJ, S. A.Journal of food biochemistry. 1996, Vol 19, Num 5, pp 381-389, issn 0145-8884Article

Effect of grain type and milled rice kernel hardness on the heat rice yields = Note de recherche. Effet du type de grain et de la dureté des grains de riz sur le rendement en riz entierGOODMAN, D. E; RAO, R. M.Journal of food science. 1985, Vol 50, Num 3, pp 840-842, issn 0022-1147, 2 p.Article

Propriétés des amidons issus de la couche externe et du centre de l'endosperme de rizHE, G. C; SUZUKI, H.Nippon Nōgei Kagakukaishi. 1989, Vol 63, Num 5, pp 981-989, issn 0002-1407Article

Parboilen von Braunreis = Parboiling of brown riceFUHLBRÜGGE, Rainer.Getreide, Mehl und Brot (1972). 2002, Vol 56, Num 6, pp 366-367, issn 0367-4177, 2 p.Article

Studies on puffed rice. I. Effect of processing conditions = Etude du riz soufflé. I. Effet des conditions technologiquesMURUGESAN, G; BHATTACHARYA, K. R.Journal of food science and technology (Mysore). 1986, Vol 23, Num 4, pp 197-202, issn 0022-1155Article

ANALYSIS OF DEFORMATION BEHAVIOR AND BENDING RESISTANCE OF DRY RICE VERMICELLI BASED ON COMPRESSIVE ROD POSTBUCKLINGSONG JIANG; XINXIN ZENG; MEIRU ZHU et al.Journal of texture studies. 2012, Vol 43, Num 6, pp 477-483, issn 0022-4901, 7 p.Article

CHARACTERIZATION OF VISCOELASTIC PROPERTIES OF INDIVIDUAL RICE GRAIN BY MEASURING MECHANICAL IMPEDANCEMERT, Behic.Journal of texture studies. 2009, Vol 40, Num 1, pp 66-81, issn 0022-4901, 16 p.Article

Obtención de un cereal de arroz instantáneoESPINOSA, B; MARTINEZ, G; VALDES, L et al.Alimentaria. 2003, Num 349, pp 47-48, issn 0300-5755, 2 p.Article

Addressing the Dilemmas of Measuring Amylose in RiceFITZGERALD, Melissa A; BERGMAN, Christine J; KURI, Victoria et al.Cereal chemistry. 2009, Vol 86, Num 5, pp 492-498, issn 0009-0352, 7 p.Article

Sensory and chemical examination of aromatic and nonaromatic rices = Analyses chimique et sensorielle des riz aromatiques ou nonPAULE, C. M; POWERS, J. J.Journal of food science. 1989, Vol 54, Num 2, pp 343-346, issn 0022-1147Article

The amino acid composition of rice grain as a function of nitrogen content as compared with other cereals : a reappraisal of rice chemical scores = Etude en fonction de la teneur en azote de la composition en acides aminés du grain de riz et comparaison avec d'autres céréales : ré-évaluation des indices chimiques du rizMOSSE, J; HUET, J. C; BAUDET, J et al.Journal of cereal science (Print). 1988, Vol 8, Num 2, pp 165-175, issn 0733-5210Article

Mechanical measurements in puffed rice cakesLAURINDO, Joao B; PELEG, Micha.Journal of texture studies. 2007, Vol 38, Num 5, pp 619-634, issn 0022-4901, 16 p.Article

Differences in functional properties and biochemical characteristics of congenetic rice proteinsXIAOHONG CAO; HUANBIN WEN; CUIJUAN LI et al.Journal of cereal science (Print). 2009, Vol 50, Num 2, pp 184-189, issn 0733-5210, 6 p.Article

Características de adsorciôn de agua por harina de arroz soluble a varias temperaturas = Water adsorption characteristics of soluble flour rice, in several temperaturesRAMIREZ ASCHERI, Diego P; COSTA NASCIMENTO, Guilhermina; RAMIREZ ASCHERI, Jose Luis et al.Alimentaria. 2003, Num 349, pp 111-119, issn 0300-5755, 9 p.Article

Calcium fortification of rice : Distribution and retentionHETTIARACHCHY, N. S; GNANASAMBANDAM, R; LEE, M. H et al.Journal of food science. 1996, Vol 61, Num 1, pp 195-197, issn 0022-1147Article

Rice-based ingredients in cerelas and snacksSHENG, D. Y.Cereal foods world. 1995, Vol 40, Num 8, pp 538-540, issn 0146-6283Article

Influence of milling breakage on total yield of parboiled riceJAGANMOHAN, R; MURUGESAN, G; PILLAIYAR, P et al.Bulletin of grain technology. 1993, Vol 31, Num 2, pp 140-144, issn 0007-4896Article

Modeling selected properties of extruded rice flour and rice starch by neural networks and statisticsGANJYAL, G; HANNA, M. A; SUPPRUNG, P et al.Cereal chemistry. 2006, Vol 83, Num 3, pp 223-227, issn 0009-0352, 5 p.Article

Application of aromatic red rice bran to rice wine brewing : studies on red rice wine brewing. IIUEKI, T; TERAMOTO, Y; OHBA, R et al.Journal of fermentation and bioengineering. 1991, Vol 72, Num 1, pp 31-35, issn 0922-338XArticle

Varietal difference in physicochemical properties of waxy rice starch = Différences variétales des propriétés physicochimiques de l'amidon de riz cireuxJULIANO, B. O; VILLAREAL, R. M.Stärke. 1987, Vol 39, Num 9, pp 298-301, issn 0038-9056Article

Accumultion of γ-aminobutyric acid (Gaba) in the rice germ during water soakingSAIKUSA, T; HORINO, T; MORI, Y et al.Bioscience, biotechnology, and biochemistry. 1994, Vol 58, Num 12, pp 2291-2292, issn 0916-8451Article

Effect of processing on rice starch digestibility evaluated by in vivo and in vitro methodsCASIRAGHI, M. C; BRIGHENTI, F; PELLEGRINI, N et al.Journal of cereal science (Print). 1993, Vol 17, Num 2, pp 147-156, issn 0733-5210Article

Extracted lipids and carbohydrates during washing and boiling of milled rice = Lipides et glucides des extraits de riz poli au cours du lavage et de la cuisson à l'eau bouillantePEREZ, C. M; JULIANO, B. O; PASCUAL, C. G et al.Stärke. 1987, Vol 39, Num 11, pp 386-390, issn 0038-9056Article

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