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Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties
Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identi...
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| 出版年: | Int J Food Sci |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Hindawi
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7499280/ https://ncbi.nlm.nih.gov/pubmed/32964014 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/8810553 |
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