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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Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: Zohoun, Elvire V., Tang, Erasmus N., Soumanou, Mohamed M., Manful, John, Akissoe, Noel H., Bigoga, Jude, Futakuchi, Koichi, Ndindeng, Sali A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2018
Konular:
Original Research
Online Erişim: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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