Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains

The study tested how the cooking process can change the dimensions of rice grains. The impact of set times of cooking or steaming process on the characteristics such as length, width, and height of two varieties of rice, namely, long-grain white and parboiled, was investigated. The measurements of t...

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Detalles Bibliográficos
Autores principales: Krzyśko, Mirosław, Wołyński, Waldemar, Domin, Marek, Hanusz, Zofia, Rydzak, Leszek, Smaga, Łukasz, Wojtyła, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8342183/
https://www.ncbi.nlm.nih.gov/pubmed/34368341
http://dx.doi.org/10.1155/2021/5546016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8342183/
https://www.ncbi.nlm.nih.gov/pubmed/34368341
http://dx.doi.org/10.1155/2021/5546016

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