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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Publicat a:Food Sci Nutr
Autors principals: Zohoun, Elvire V., Tang, Erasmus N., Soumanou, Mohamed M., Manful, John, Akissoe, Noel H., Bigoga, Jude, Futakuchi, Koichi, Ndindeng, Sali A.
Format: Artigo
Idioma:Inglês
Publicat: John Wiley and Sons Inc. 2018
Matèries:
Original Research
Accés en línia: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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