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...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8810553 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|