Texture and other Physicochemical Properties of Whole Rice Bread

By R. S. Kadan, M. Robinson, D. Thibodeaux, A. Pepperman. 2001

157 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/eb20f7937bf687a28107c1fc236fd0a586429490

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. E. Matos
2. C. Rosell
3. John R. N. Taylor
4. R. Gárzon
5. F. Morreale

In Nutrition and Dietetics

1. M. E. Matos
2. C. Rosell
3. John R. N. Taylor
4. R. Gárzon
5. F. Morreale

In Plant Science

1. John R. N. Taylor
2. C. Rosell

Citations in the corpus

• Novel food and non-food uses for sorghum and millets. (2006, background): “5 cm(3)/g for rice breads with added rice bran (Kadan et al., 2001), corn starch, brown rice flour, soya flour and buckwheat flour containing mixture (Moore et al.”
• Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology (2018, background): “For example, it was observed that rice-based GF bread is more prone to retrograde during storage than wheat bread [23].”
• Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (2013, background): “Several studies had reported the use of rice flour for making good-quality gluten-free breadlike products (Kadan et al. 2001; McCarthy et al. 2005; Ahlborn et al. 2005; Moore et al. 2006; Lazaridou et al. 2007; Marco and Rosell 2008a, b; Pruska-Kędzior et al. 2008; Sciarini et al. 2010; Demirkesen e”