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...

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Detalles Bibliográficos
Autores principales: Meresa, Ayenew, Demissew, Ayalew, Yilma, Seifu, Tegegne, Getu, Temesgen, Kiber
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499280/
https://www.ncbi.nlm.nih.gov/pubmed/32964014
http://dx.doi.org/10.1155/2020/8810553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499280/
https://www.ncbi.nlm.nih.gov/pubmed/32964014
http://dx.doi.org/10.1155/2020/8810553

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