Superheated steam processing improved the qualities of oats flour and noodles

Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods

Chin‐Lin Hsu · Food Chemistry · 2003 · 518 citations

Agriculture, Biochemistry, Food Science +15

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Aleksandra Torbica, Miroslav Hadnađev, Tamara Dapčević Hadnađev · Food Hydrocolloids · 2010 · 331 citations

Agriculture, Food Science, Cereal Science +13

Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles

Chong Li Choo, Noor Aziah Abdul Aziz · Food Chemistry · 2009 · 207 citations

Agriculture, Food Science, Nutritional Sciences +13

Effects of Commercial Processing on Levels of Antioxidants in Oats (<i>Avena sativa</i> L.)

Susanne Bryngelsson, Lena H. Dimberg, Afaf Kamal‐Eldin · Journal of Agricultural and Food Chemistry · 2002 · 205 citations

Agriculture, Food Science, Nutritional Sciences +11

Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase

Yang Kim, Jun Ill Kee, Suyong Lee et al. · Food Chemistry · 2013 · 173 citations

Agriculture, Agricultural Biotechnology, Biotechnology +9