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Browsing by Subject RICE FLOUR

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Title	Type	Issue Date
Characteristics of local rice flour (MR 220) produced by wet and dry milling methods Journal of Tropical Agriculture and Food Science, 44 (1), p. 147-155 Khairunizah Hazila Khalid; Rosniyana Ahmad; Shariffah Norin Syed Abdullah	Journal Contribution	2016
Development of a fat reduced cheese shake biscuit from germinated Homnin brown rice flour International Food Research Journal (Malaysia), 23 (2), p. 475-481 Nitithamyoung, A.; Nualkaekul, S.; Murtaza, M. A.; On-nom, N.; Chalermchaiwat, P.	Journal Contribution	2016
Development of novel “energy” snack bar by utilizing local Malaysian ingredients International Food Research Journal (Malaysia), 23 (5), p. 2280-2285 Mohd Aiman H.; Tang, J. Y. H.; Roslan A.; Ho, L. H.; Mazaitul Akma S.	Journal Contribution	2016
Effect of extrusion processing on microstructural, physical, functional, antioxidant and textural properties of jackfruit flesh flour, rice flour and pigeon pea flour based extrudates International Food Research Journal (Malaysia), 26 (3), p. 1045-1058 Sharma, H. K.; Kaushal, P.; Singh, A. P.	Journal Contribution	2019
Effect of mixing period, water and sugar on the sesame cracker dough stickiness International Food Research Journal, 23 (suppl.), p. S249-S254 Tan, S. B.; Rosnah Shamsudin; Mohd Afandi Mohammed; Nur'Aliaa Abdul Rahman	Journal Contribution	2016
Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour International Food Research Journal (Malaysia), 23 (5), p. 2300-2305 Wongklom, P.; Chueamchaitrakun, P.; Punbusayakul, N.	Journal Contribution	2016
Effects of carbon and nitrogen sources and carbon-to-nitrogen ratio on production of Exserohilum longirostratum Journal of Agrobiotechnology, 4 (1), p. 57-67 Rahim A. A.; Hailmi M. S.; Bibi Nazihah; Kadir J.; Ng., S. C.	Journal Contribution	2013
Effects of extrusion operating conditions and blend proportion on the physico-chemical and sensory properties of teff-rice blend extruded products Food Research (Malaysia), 5 (2), p. 173-183 Minweyelet, M.; Solomon, W. K.; Bultosa, G.	Journal Contribution	2021
Effects of grinding methods on the characteristics of Pusa 1121 rice flour Journal of Tropical Agriculture and Food Science (Malaysia), 40 (2), p. 193-201 Prasad, Kamlesh; Singh, Yogender; Anil, Anjali	Journal Contribution	2012
Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties International Food Research Journal (Malaysia), 23 (3), p. 1190-1198 Itthivadhanapong, P.; Sangnark, A.	Journal Contribution	2016
The effects of unripe banana flour on resistant starch content and quality characteristics of gluten-free rice cookies Journal of Sustainability Science and Management (Malaysia), 16 (2), p. 68-79 Detchewa, Pakkwat; Prasajak, Patcharee; Sriwichai, Wichien; Moongngarm, Anuchita	Journal Contribution	2021
Functional properties, antioxidant activities and storage stability of cookies from germinated brown rice and rice-potato starch composite flour Pertanika Journal of Tropical Agricultural Science (Malaysia), 42 (2), p. 503-518 Bolarinwa, Islamiyat Folashade; Muhammad, Kharidah	Journal Contribution	2019
Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality International Food Research Journal, 25 (6), p. 2408-2416 Ribotta, P. D.; Barrera, G. N.; León, A. E.; de la Horra, A. E.; Steffolani, M. E.	Journal Contribution	2018
High value flour from Malaysian coloured rice Agrobiodiversity in Malaysia II: conservation and sustainable utilization, p. 171-175. Ahmad R.; Sarmin S.; Ramli A.	Book Section	2011
Improved quality and storage of rice flour (MR 220) by rice bran Journal of Tropical Agriculture and Food Science (Malaysia), 37 (1), p. 53-59 Hashifah Mohd Ali; Rosniyana Ahmad; Shariffah Norin Syed Abdullah	Journal Contribution	2009
Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour International Food Research Journal (Malaysia), 22 (2), p. 691-698 Rosa, C. S.; Prestes, R. C.; Tessele, K.; Crauss, M.	Journal Contribution	2015
Influence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread International Food Research Journal, 23 (5), p. 1973-1979 Borges, V. C.; Salas-Mellado, M. M.	Journal Contribution	2016
Nutritional composition and sensory evaluation of dodol formulated with different levels of stabilised rice bran Journal of Tropical Agriculture and Food Science (Malaysia), 38 (2), p. 171-178 Rosniyana Ahmad; Hashifah Mohd Ali; Shariffah Norin Syed Abdullah	Journal Contribution	2010
Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran Journal of Tropical Agriculture and Food Science (Malaysia), 39 (1), p. 1-9 Shariffah Norin Syed Abdullah; Khairunizah Hazila Khalid; Mohamad Zain Ahmad; Rosniyana Ahmad; Hashifah Mohd Ali	Journal Contribution	2011
Nutritional properties and organoleptic acceptability of traditional cakes made from MR 220 rice flour Journal of Tropical Agriculture and Food Science (Malaysia), 41 (1), p. 41-52 Rosniyana Ahmad; Khairunizah Hazila Khalid	Journal Contribution	2013

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