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5 research outputs found
Effects of Leached Amylose and Amylopectin in Rice Cooking Liquidon Texture and Structure of Cooked Rice
Author
Biliaderis G.C.
Cameron D.K.
+46ย more
Du X.F.
Fan M.
Fitzgerald M.
Han J.A.
Hanashiro I.
Hizukuri S.
Horigane A.K.
Ikeda H.
Jane J.
Jinorose M.
Ju-Min Hou
Juliano B.O.
Laura B. I.
Li-Xin You
Lii C.Y.
Liu D.
Liu Yang
Lu S.
Lyon B.G.
Mestres C.
Mitchell J.R.
Mottiar Y.
Muhammad Aqeel Ashraf
Naguleswaran S.
Oates C.G.
Ogawa Y.
Okuda R.
Ong M.H.
Patindol J.
Patindol J.
Patindol J.A.
Qian Mao
Rewthong O.
Saleh M.I.
Schoch T. J.
Shinlu C.Y.C.
Suzuki A.
Tamura M.
Tester R.F.
Wada M.
Wada T.
Yang Liu
Yeh A.I.
Yong-Hai Sun
Yu S.F.
Zhao S.M.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
01/01/2016
Field of study
Full text link
Crossref
Optimization of Processing Conditions for the Production of Puffed Rice
Author
Bhullar NK
Joshi ND
+17ย more
Lee EY
Lee HY
Maisont S
Maran JP
Pakorn L
Pimentel D
Prasert W
Priya B
Rewthong O
Semwal AD
Shierly P
Wang JP
๋ฐ๊ธฐํ
๋ฐ์ฑ์ง
์ด์ํ
์ด์ ์
์ดํจ์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Optimization of Processing Conditions for the Production of Puffed Rice
Author
Bhullar NK
Joshi ND
+17ย more
Lee EY
Lee HY
Maisont S
Maran JP
Pakorn L
Pimentel D
Prasert W
Priya B
Rewthong O
Semwal AD
Shierly P
Wang JP
๋ฐ๊ธฐํ
๋ฐ์ฑ์ง
์ด์ํ
์ด์ ์
์ดํจ์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying
Author
AH Hapsari
AOAC
+28ย more
C Inprasit
F Cornejo
F Wu
FY Xu
GA Olatunde
H Li
HJ Chung
HL Tan
HS Gujral
J Wu
KS Kim
M Huang
M Ramesh
MAM Khraisheh
N Singh
N Singh
O Rewthong
P Chalermchaiwat
P Pal
Q Zhang
T Funebo
TCV Balbinoti
V Derycke
W Duangkhamchan
W Duangkhamchan
X Zhang
X Zheng
Y Yu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Laboratory Process Development and Physicochemical Characterization of a Low Amylose and Hydrothermally Treated Ready-to-Eat Rice Product Requiring No Cooking
Author
BS Reddy
C Igathinathane
+45ย more
CG Biliaderis
CG Biliaderis
Charu Lata Mahanta
CL Mahanta
CL Mahanta
CM Sowbhagya
CM Sowbhagya
DL Goode
DS Himmelsbach
F Saeed
H Dutta
H Dutta
H Xiao
HF Zobel
Himjyoti Dutta
I Goni
JT Manful
K Kulp
K Sareepuang
KO Adebowale
KR Bhattacharya
KR Bhattacharya
KR Bhattacharya
KR Bhattacharya
KR Unnikrishnan
LL Niba
M Bello
MA Siddiquee
MG Sajilata
MH Ong
O Rewthong
RK Jain
RP Kachru
RS Kadan
S Lu
S Yu
SMH Saif
T Swasdisevi
T Takahashi
TA Shittu
V Singh
VMF Lai
W Prasert
X Zhou
YM Indudhara Swamy
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref