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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

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