Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
نویسندگان
چکیده
منابع مشابه
Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice.
Rough rice (RR) is the conventional feedstock for parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wel...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2018
ISSN: 2048-7177
DOI: 10.1002/fsn3.600