Effects of cooking temperature on technological properties and in vitro digestibility of quick‐cooking black and brown rice
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DOI: 10.1002/cche.10767
Abstract: The performance of brown (INOV CL) and black (AE 153045 and IAC 600) rice was evaluated at three different cooking temperatures (80°C, 90°C, and 100°C) for the production of quick‐cooking unpolished rice (QCR). The samples… read more here.
Keywords: digestibility; rice; cooking temperature; quick cooking ... See more keywords