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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Bibliografiske detaljer
Udgivet i:Int J Food Sci
Main Authors: Meresa, Ayenew, Demissew, Ayalew, Yilma, Seifu, Tegegne, Getu, Temesgen, Kiber
Format: Artigo
Sprog:Inglês
Udgivet: Hindawi 2020
Fag:
Research Article
Online adgang: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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