Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM
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DOI: 10.1111/jfpe.12483
Abstract: The effects of parboiling indicators (soaking temperature and steaming time) on the degree of starch gelatinization (DSG) and several rice quality properties [head rice yield (HRY), color value, lightness, and hardness] of parboiled rice were… read more here.
Keywords: quality; rice; steaming time; parboiled rice ... See more keywords