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Impact of physicochemical properties on duration and head rice yield during abrasive and friction milling of rice
The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medi...
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| Published in: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2019
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6675846/ https://ncbi.nlm.nih.gov/pubmed/31413415 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03861-z |
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