Discoloration Characteristics of Rice during Parboiling. (I). Effect of Processing Conditions on the Color Intensity of Parboiled Rice.:Effect of Processing Conditions on the Color Intensity of Parboiled Rice
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概要
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This study was conducted to develop a new and appropriate technology applicable to the improvement of conventional parboiling methods in the developing countries.In this report, the discoloration characteristic of rice which is regarded to be one of the most important changes during parboiling treatment was investigated. The classification of respective effects of processing stages, i. e. soaking, steaming, drying and storing on discoloration were determined.
- 農業施設学会の論文
農業施設学会 | 論文
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