Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice
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DOI: 10.1007/s13197-017-2635-3
Abstract: This study investigated the effect of NaCl (2 and 4% (w/v)) and vacuum impregnation (VI) (150, 200, 250, and 300 Pa) on the quality parameters (water uptake, elongation ratio, visual color, and texture), tocols, γ-oryzanol and… read more here.
Keywords: compounds parboiled; vacuum impregnation; bioactive compounds; rice ... See more keywords