Quality of ready-to-eat komal chawal produced by brown rice parboiling method
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3472-8
Abstract: Komal chawal, meaning soft rice, produced by brown rice parboiling of a low amylose rice variety chokuwa, was studied for its physical, physico-chemical, morphological and structural characteristics. The product was produced by soaking the brown… read more here.
Keywords: rice parboiling; rice; produced brown; brown rice ... See more keywords