Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Morphometric, Physicochemical, Thermal, and Rheological Properties of Rice (Oryza sativa L.) Cultivars Indica × Japonica"
written by Laura Elizabeth Morales-Martínez, Luis Arturo Bello-Pérez, Mirna María Sánchez-Rivera, Elsa Ventura-Zapata, Antonio Ruperto Jiménez-Aparicio,
published by Food and Nutrition Sciences, Vol.5 No.3, 2014
has been cited by the following article(s):
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[2] Current Research in Nutrition and Food Science
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[3] Dimensional and Physical Properties of Temperate Highland Rice Varieties
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[4] Functional and physicochemical properties of flours and starches from different tuber crops
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[5] Chemical and nutritional composition of traditional rice varieties of Karnataka
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[6] Diversity, Physicochemical, and Structural Properties of Indonesian Aromatic Rice Cultivars
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[7] Physicochemical, Functional and Antioxidant Properties of Pigmented Rice
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[8] Effect of different drying methods on the nutritional and physicochemical properties of unpeeled banana flour
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[9] Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars
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[10] The Effects of Chemical Composition of Rice Flour on Physico-Chemical and Functional Properties
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[11] Rheological measurements of composite flour containing Jackfruit (Artocarpus heterophyllus Lam.) flesh flour and its identification by pattern recognition methods
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[12] Physicochemical and functional properties of Thai organic rice flour
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[13] Prevention and treatment of different health problems by common peoples diet (Haleem)
African Journal of Food Science, 2017
[14] Variety difference in molecular structure, functional properties, phytochemical content and antioxidant capacity of pigmented rice
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[15] STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
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