Changes in Physicochemical Properties of Rice During Storage
The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein,...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
1976
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/166543 |
| Sumario: | The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed. |
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