Development of Modified Glutinous Rice Powder by the Pregelatinization Method to Improve the Quality of Cooked High Amylose Rice
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DOI: 10.12691/jfnr-9-7-8
Abstract: This research aimed to development modify glutinous rice powder by a pregelatinization method in a drum dryer to improve the physical quality of cooked high amylose rice (Sao Hai rice). Appropriate conditions in the pregelatinization… read more here.
Keywords: rice; quality; modified glutinous; glutinous rice ... See more keywords