Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran.
Boue SM, Daigle K, Beaulieu JC, Heiman M.
Foods. 2019 Jul 23;8(7). pii: E276. doi: 10.3390/foods8070276.

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis.
Gusmão TAS, de Gusmão RP, Moura HV, Silva HA, Cavalcanti-Mata MERM, Duarte MEM.
J Food Sci Technol. 2019 Jun;56(6):2949-2958. doi: 10.1007/s13197-019-03769-8.

Process-Structure-Function in Association with the Main Bioactive of Black Rice Flour Sieving Fractions.
Bolea CA, Grigore-Gurgu L, Aprodu I, Vizireanu C, Stănciuc N.
Foods. 2019 Apr 18;8(4). pii: E131. doi: 10.3390/foods8040131.

Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour.
Jeong D, Chung HJ.
Food Sci Biotechnol. 2018 Aug 11;28(1):87-97. doi: 10.1007/s10068-018-0444-8.

Effect of red Jasmine rice replacement on rice flour properties and noodle qualities.
Kraithong S, Lee S, Rawdkuen S.
Food Sci Biotechnol. 2018 Aug 18;28(1):25-34. doi: 10.1007/s10068-018-0452-8.

Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
Lee YT, Shim MJ, Goh HK, Mok C, Puligundla P.
Food Chem. 2019 Jun 1;282:164-168. doi: 10.1016/j.foodchem.2018.07.179.

Impact of binding interaction characteristics on physicochemical, structural, and rheological properties of waxy rice flour.
Li Z, Wang L, Chen Z, Yu Q, Feng W.
Food Chem. 2018 Nov 15;266:551-556. doi: 10.1016/j.foodchem.2018.05.010.

Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation.
Klunklin W, Savage G.
Food Sci Nutr. 2018 Aug 17;6(7):1839-1847. doi: 10.1002/fsn3.675

Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
Brütsch L, Tribolet L, Isabettini S, Soltermann P, Baumann A, Windhab EJ.
Food Funct. 2018 May 23;9(5):2951-2961. doi: 10.1039/c7fo01959a.

Effect of endogenous proteins and lipids on starch digestibility in rice flour.
Ye J, Hu X, Luo S, McClements DJ, Liang L, Liu C.
Food Res Int. 2018 Apr;106:404-409. doi: 10.1016/j.foodres.2018.01.008.

Slow digestible colored rice flour as wall material for microencapsulation: Its impacts on gut bacterial population and metabolic activities.
Wattananapakasem I, Costabile A, Suwannaporn P.
Food Res Int. 2018 Jan;103:182-191. doi: 10.1016/j.foodres.2017.10.027

Characterization of bulk and shear properties of basmati and non-basmati rice flour.
Jan S, Ghoroi C, Saxena DC.
J Sci Food Agric. 2018 Jan;98(2):667-673. doi: 10.1002/jsfa.8512.

Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.
Shanthilal J, Bhattacharya S.
J Food Sci Technol. 2017 Apr;54(5):1293-1303. doi: 10.1007/s13197-017-2560-5.