Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia
We elucidated the cause of the rolling phenomenon and found the differences in the degree of gelatinization, which results in the difference in water absorption, the volume changes, into the semi-dried noodle flake. We concluded that pop-rice flour can be utilized to roll or bend rice noodles in any...
| Main Author: | |
|---|---|
| Format: | Informe técnico |
| Language: | Inglés |
| Published: |
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/122462 |
| _version_ | 1855514258439143424 |
|---|---|
| author | CGIAR Research Program on Rice |
| author_browse | CGIAR Research Program on Rice |
| author_facet | CGIAR Research Program on Rice |
| author_sort | CGIAR Research Program on Rice |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | We elucidated the cause of the rolling phenomenon and found the differences in the degree of gelatinization, which results in the difference in water absorption, the volume changes, into the semi-dried noodle flake. We concluded that pop-rice flour can be utilized to roll or bend rice noodles in any shape. |
| format | Informe técnico |
| id | CGSpace122462 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| record_format | dspace |
| spelling | CGSpace1224622023-03-14T11:41:08Z Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia CGIAR Research Program on Rice rice water development rural development systems agrifood systems south east asia absorption volume gelatinization asia We elucidated the cause of the rolling phenomenon and found the differences in the degree of gelatinization, which results in the difference in water absorption, the volume changes, into the semi-dried noodle flake. We concluded that pop-rice flour can be utilized to roll or bend rice noodles in any shape. 2021-12-31 2022-10-06T13:58:52Z 2022-10-06T13:58:52Z Report https://hdl.handle.net/10568/122462 en Open Access application/pdf CGIAR Research Program on Rice. 2021. Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia. Reported in Rice Annual Report 2021. Innovations. |
| spellingShingle | rice water development rural development systems agrifood systems south east asia absorption volume gelatinization asia CGIAR Research Program on Rice Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia |
| title | Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia |
| title_full | Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia |
| title_fullStr | Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia |
| title_full_unstemmed | Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia |
| title_short | Development of improved wet-milled rice flour product (Rice flakes) in SouthEast Asia |
| title_sort | development of improved wet milled rice flour product rice flakes in southeast asia |
| topic | rice water development rural development systems agrifood systems south east asia absorption volume gelatinization asia |
| url | https://hdl.handle.net/10568/122462 |
| work_keys_str_mv | AT cgiarresearchprogramonrice developmentofimprovedwetmilledriceflourproductriceflakesinsoutheastasia |