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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2021
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| Materias: | |
| 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 |