Nature of starch crystallinity in parboiled rice = Nature de l'état cristallin de l'amidon dans le riz étuvéCHARU LATA MAHANTA; ALI, S.Z; BHATTACHARYA, K. R et al.Stärke. 1989, Vol 41, Num 5, pp 171-176, issn 0038-9056Article

RHEOLOGICAL PROPERTIES OF RICE STARCH―MESONA BLUMES GUM MIXTURESTAO FENG; ZHENGBIAO GU; ZHENGYU JIN et al.Journal of texture studies. 2010, Vol 41, Num 5, pp 685-702, issn 0022-4901, 18 p.Article

Effect of plasticizers on mechanical and barrier properties of rice starch filmLAOHAKUNJIT, Natta; NOOMHORM, Athapol.Stärke. 2004, Vol 56, Num 8, pp 348-356, issn 0038-9056, 9 p.Article

A comparative study on pasting and hydration properties of native rice starches and their mixturesHAGENIMANA, Anastase; XIAOLIN DING.Cereal chemistry. 2005, Vol 82, Num 1, pp 70-76, issn 0009-0352, 7 p.Article

Determination of structural changes in microwaved rice starch using Fourier transform infrared and Raman spectroscopyDAMING FAN; WENRUI MA; LIYUN WANG et al.Stärke (Weinheim). 2012, Vol 64, Num 7-8, pp 598-606, issn 0038-9056, 9 p.Article

The nature of starch in popped rice = Nature de l'amidon dans le riz souffléMURUGESAN, G; BHATTACHARYA, K. R.Carbohydrate polymers. 1989, Vol 10, Num 3, pp 215-225, issn 0144-8617Article

Application of high-intensity ultrasound and surfactants in rice starch isolationLINFENG WANG; WANG, Ya-Jane.Cereal chemistry. 2004, Vol 81, Num 1, pp 140-144, issn 0009-0352, 5 p.Article

Changes in retrogradation properties of rice starches with amylose content and molecular propertiesLII, Cheng-Yi; LAI, Vivian M.-F; SHEN, Mei-Ching et al.Cereal chemistry. 2004, Vol 81, Num 3, pp 392-398, issn 0009-0352, 7 p.Article

EFFECTS OF LOW- AND ULTRALOW-TEMPERATURE FREEZING ON RETROGRADATION AND TEXTURAL PROPERTIES OF RICE STARCH GEL DURING STORAGESHIFENG YU; YING MA; ZHENG, Xi-Qun et al.Journal of texture studies. 2012, Vol 43, Num 3, pp 175-186, issn 0022-4901, 12 p.Article

Physicochemical and pharmaceutical properties of carboxymethyl rice starches modified from native starches with different amylose contentKITTIPONGPATANA, Ornanong S; CHAITEP, Waree; KITTIPONGPATANA, Nisit et al.Cereal chemistry. 2007, Vol 84, Num 4, pp 331-336, issn 0009-0352, 6 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

Electrical conductivity and kinetic parameters of rice starchMORALES SANCHEZ, E; GAYTAN MARTINEZ, M; REYES VEGA, M. L et al.Journal of food process engineering. 2007, Vol 30, Num 5, pp 578-583, issn 0145-8876, 6 p.Article

Physicochemical properties of rice starch modified by hydrothermal treatmentsSHIH, F; KING, J; DAIGLE, K et al.Cereal chemistry. 2007, Vol 84, Num 5, pp 527-531, issn 0009-0352, 5 p.Article

Rice starch isolation by neutral protease and high-intensity ultrasoundLINFENG WANG; WANG, Ya-Jane.Journal of cereal science (Print). 2004, Vol 39, Num 2, pp 291-296, issn 0733-5210, 6 p.Article

Some characteristics of acetylated, cross-linked and dual modified indian rice starchesRAINA, C. S; SINGH, S; BAWA, A. S et al.European food research & technology (Print). 2006, Vol 223, Num 4, pp 561-570, issn 1438-2377, 10 p.Article

Thermal and mechanical properties of concentrated rice starch gels of varying compositionBILIADERIS, C. G; JULIANO, B. O.Food chemistry. 1993, Vol 48, Num 3, pp 243-250, issn 0308-8146Article

Effects of heating rate and sample size on differential scanning calorimetry traces of starch gelatinized at intermediate water levelsLIU, H; LELIEVRE, J.Stärke. 1991, Vol 43, Num 6, pp 225-227, issn 0038-9056Article

The interaction between tea polyphenols and rice starch during gelatinizationYUE WU; QINLU LIN; ZHENGXING CHEN et al.Food science and technology international. 2011, Vol 17, Num 6, pp 569-577, issn 1082-0132, 9 p.Article

Physicochemical characteristics of rice starch supplemented with dietary fibreLAI, Phoency; KEN YUON LI; SHIN LU et al.Food chemistry. 2011, Vol 127, Num 1, pp 153-158, issn 0308-8146, 6 p.Article

Using Ozonation and Amino Acids to Change Pastinq Properties of Rice StarchAN, H. J; KING, J. M.Journal of food science. 2009, Vol 74, Num 3, issn 0022-1147, C278-C283Article

Gelatinization and pasting properties of waxy and Non-waxy rice starchesPARK, In-Myoung; IBANEZ, Ana Maria; FANG ZHONG et al.Stärke. 2007, Vol 59, Num 8, pp 388-396, issn 0038-9056, 9 p.Article

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

Thermal and pasting properties of acid-treated rice starchesTHIRATHUMTHAVORN, Doungjai; CHAROENREIN, Sanguansri.Stärke. 2005, Vol 57, Num 5, pp 217-222, issn 0038-9056, 6 p.Article

Rice starches. III. Structural aspects provide insight in amylopectin retrogradation properties and gel textureVANDEPUTTE, G. E; VERMEYLEN, R; GEEROMS, J et al.Journal of cereal science (Print). 2003, Vol 38, Num 1, pp 61-68, issn 0733-5210, 8 p.Article

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