Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples †

A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties, cooking qualities, and sensory characteristics of rice samples...

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Detalles Bibliográficos
Autores principales: Jarma Arroyo, Sara E., Siebenmorgen, Terry J., Seo, Han-Seok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775037/
https://www.ncbi.nlm.nih.gov/pubmed/35053955
http://dx.doi.org/10.3390/foods11020222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8775037/
https://www.ncbi.nlm.nih.gov/pubmed/35053955
http://dx.doi.org/10.3390/foods11020222

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