CHANGES IN RHEOLOGICAL PROPERTIES OF RICE FLOUR DURING EXTRUSION COOKING von GUHA, MANISHA, ALI, S. ZAKIUDDIN

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EXTRUSION COOKING OF RICE: EFFECT OF AMYLOSE CONTENT AND BARREL TEMPERATURE ON PRODUCT PROFILE von GUHA, MANISHA, ALI, S. ZAKIUDDIN

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The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice von Radhika Reddy, K., Zakiuddin Ali, S., Bhattacharya, K.R.

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Structure of rice starch and its relation to cooked-rice texture von Ramesh, M., Zakiuddin Ali, S., Bhattacharya, K.R.

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Rice Protein Aggregation During the Flaking Process von Mujoo, R., Chandrashekar, A., Zakiuddin Ali, S.

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Susceptibility of starch to in vitro enzyme hydrolysis in rice, rice flakes and intermediary products von Mujoo, R, Ali, S.Z

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13C CP/MAS NMR Spectroscopy of Native and Acid Modified Starches von Singh, Vasudeva, Ali, S. Zakiuddin, Divakar, S.

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Studies on rheological properties of tamarind kernel powder, its derivatives and their blends with maize starch von Prabhanjan, H., Ali, S. Zakiuddin

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Influence of parboiling on rice starch structure and cooked-rice texture von Ramesh, M, Ali, S.Z, Bhattacharya, K.R

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Properties of Rice Starch from Paddy Stored in Cold and at Room Temperature von Kumar, K. Rajendra, Ali, S. Zakiuddin

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Comparative Acid Modification of Various Starches von Singh, Vasudeva, Ali, S. Zakiuddin

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Starch Retrogradation and Starch Damage in Parboiled Rice and Flaked Rice von Ali, S. Zakiuddin, Bhattacharya, K. R.

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Viscoelastic properties of rice-flour pastes and their relationship to amylose content and rice quality von Reddy, K.R. (Central Food Technological Research Institute, Mysore, India), Subramanian, R, Ali, S.Z, Bhattacharya, K.R

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Changes in physico-chemical and rheological properties of rice during flaking von Mujoo, Rajni, Ali, S. Zakiuddin

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MOLECULAR DEGRADATION OF STARCH DURING EXTRUSION COOKING OF RICE von Guha, Manisha, Zakiuddin Ali, S.

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Estimation of Phosphorus in Native and Modified Starches. Improvement in the Molybdovanadophosphoric Acid Method von Singh, Vasudeva, Zakiuddin Ali, S.

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RESEARCH NOTE PASTING BEHAVIOUR OF PARBOILED RICE von ALI, S. ZAKIUDDIN, BHATTACHARYA, K. R.

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13-C CP/MAS NMR spectroscopy of native and acid modified starches von Singh, V. (Central Food Technological Research Inst., Mysore (India). Disc. of Cereal Science and Technology), Ali, S.Z, Divakar, S

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CHANGES IN SUGARS AND AMINO ACIDS DURING PARBOILING OF RICE von ALI, S. ZAKIUDDIN, BHATTACHARYA, K. R.

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HIGH-TEMPERATURE DRYING-CUM-PARBOILING OF PADDY von ALI, S. ZAKIUDDIN, BHATTACHARYA, KSHIROD R.

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