Pasting Properties of Mocaf (Modified Cassava Flour) Using Rapid Visco Analyzer With Variations of pH Solution by Nia Ariani Putri, Achmad Subagio, Nurud Diniyah

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Functional and Pasting Characterization of Multigrain flour produced from Whole Wheat, Maize and Sorghum Grains by Opeyemi Titilayo Lala, Babatunde Adebiyi Olunlade, Titilayo Adenike Ajayeoba

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Physicochemical, texture, thermal, and rheological properties of Pakistani rice grains by Shahzad Hussain, Abdulrahman Alahmed, Farah Shamim, Abdellatif A. Mohamed, Mohsin Ali Raza, Mohamed A. Ibraheem, Syed Sultan Ali, Aamir Shehzad

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Effects of Papain Hydrolysis on the Pasting Properties of Wheat Flour by Jian-sheng CHEN, Ji-chun TIAN, Zhi-ying DENG, Ying-xiang ZHANG, Shou-li FENG, Zuo-chen YAN, Xin-ye ZHANG, Hui-qing YUAN

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High molecular weight soluble dietary fiber of corn bran exhibits stronger inhibitions in digestibility and short-term retrogradation of corn starch than low molecular weight solub... by Yuqian Zheng, Lixin You, Wenyan Wang, Xiaoyan Qin, Zhilong Chen, Ruining Zhang, Jun Zhao, Sheng Li

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The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku by Yu Tian, Jiaxin Li, Mengzi Nie, Lili Wang, Liya Liu, Fengzhong Wang, Li-Tao Tong

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Comparative study of the physico-chemical properties of rice and corn starches grown in Indian temperate climate by Abida Ali, Touseef Ahmed Wani, Idrees Ahmed Wani, Farooq Ahmad Masoodi

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Preparation and Functional Properties of Hydroxy-propylated Sweet Potato (Ipomoea batatas L.) Starch by Ogundiran Abimbola Aina, Ayisat Temitayo Tijani, Olusegun Olafimihan Ogundiran, Oyesolape Basirat Akinsipo, Ali El Gamal, Talha Bin Emran, Mohamed Hefnawy

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The effect of a barley-based food product in alleviating knee osteoarthritis discomfort symptoms in Egyptian female patients by Suzanne Fouad, Rasha Monir, Fatma A. Ibrahim, Ahmed M.S. Hussein, Heba F. Shafei, Aliaa El Gendy

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Effect of particle size on compositional, functional, pasting, and rheological properties of teff [Eragrostis teff (zucc.) Trotter] flour by Berhanu Regassa Jima, Agimassie Agazie Abera, Chala G. Kuyu

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Onion peel color extract incorporation in pasta and effect on functional, phytochemical, structural, thermal, and storage stability by S. Abinaya, Anil Panghal, Navnidhi Chhikara, Priya Bishnoi, Ronak Tanwar, Ravi Gupta

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Ohmic Heating Nixtamalization Modifies Maize Starch and Affects the Structural and Physicochemical Characteristics of Instant Masa Flours by Elisa Dominguez-Hernandez, Jorge Rangel-Hernandez, Eduardo Morales-Sanchez, Marcela Gaytan-Martinez

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Can a delayed sowing date improve the eating and cooking quality of mechanically transplanted rice in the Sichuan Basin, China? by Yuxin He, Fei Deng, Chi Zhang, Qiuping Li, Xiaofan Huang, Chenyan He, Xiaofeng Ai, Yujie Yuan, Li Wang, Hong Cheng, Tao Wang, Youfeng Tao, Wei Zhou, Xiaolong Lei, Yong Chen, Wanjun Ren

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Comparative Analysis of Microstructure and Physicochemical Properties of Sweetpotato (Ipomoea batatas (L.) Lam) Starch by Chen MA, Yongyue ZHANG, Jian SUN, Ruixue YUE, Yi ZHANG, Hong ZHU, Wenting ZHANG, Shaoying DENG

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Quantitative Trait Locus Mapping for Rapid Visco Analyzer Parameters in Wheat (<i>Triticum aestivum</i> L.) by Xiangyun Fan, Jinrui Zhang, Kewen Xu, Fangbin Cao, Peng Zhang

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“Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour” by Lemlem Birhane Gebremedihin, Workiye Getnet Abera

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Addition of beans flour and Mukene (Rastrineobola argentea) powder improves the nutritional, sensory and functional properties of maize flour for porridge by Gaston Ampek Tumuhimbise, Gerald Tumwine, Agnes Nabubuya, Boniface Mutatina, Atucungwiire Rwebiita, Robert Basaza

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Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties by Laura Garcia-Llobodanin, Belén Pazos, Catalina Pirotti, Agostina Rossido, Horacio Stirling, Patricia Arcia, Alejandra Billiris

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Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour by Emilia Szabłowska, Małgorzata Tańska

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Effects of Kudzu Starch Incorporation on the Properties of Dough of Blended Flour and Quality of Shortbread Biscuits by Si CHEN, Yu HUA, Shiyi FANG, Chuanyi ZHANG, Shangwen TANG, Yinqiang HUO, Chuanju LIU, Huanhuan LI

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