Effects of soaking and steaming regimes on the quality of artisanal parboiled rice
The effects of initial soaking temperatures (IST) (30–90C) and steaming times (STM) (5–20 min) during artisanal parboiling on the quality of parboiled rice were studied. Total milling yield and head rice yields increased as IST increased. Water absorption of the rice kernels during parboiling increa...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Hindawi Limited
2015
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/117799 |
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