rice flour

n.

米粉；

Evaluation of rice flour modified by extrusion cooking. Journal of Cereal Science, 43, 38-46
Functionality of rice flour modified with a microbial transglutaminase.
Extraction, denaturation and hydrophobic Properties of Rice Flour Proteins
Evaluation of rice flour modified by extrusion cooking
Rice starch isolation by alkaline protease digestion of wet-milled rice flour.
Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality.
Improvement of the breadmaking quality of rice flour by glucose oxidase.
Effect of different protein isolates and transglutaminase on rice flour properties
Extrusion cooking of rice flour and amaranth blends.
Twin-screw extrusion of rice flour without a die: effect of barrel temperature and screw speed on extrusion and extrudate characteri...