Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded...

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書目詳細資料
發表在:Food Sci Nutr
Main Authors: Zohoun, Elvire V., Tang, Erasmus N., Soumanou, Mohamed M., Manful, John, Akissoe, Noel H., Bigoga, Jude, Futakuchi, Koichi, Ndindeng, Sali A.
格式: Artigo
語言:Inglês
出版: John Wiley and Sons Inc. 2018
主題:
Original Research
在線閱讀:https://ncbi.nlm.nih.gov/pmc/articles/PMC5980200/
https://ncbi.nlm.nih.gov/pubmed/29876115
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.600
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