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
Incorporating ash removal unit in local rice parboiling industries for flue gas cleaning and heat recovery.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of environmental management"
DOI: 10.1016/j.jenvman.2021.112172
Abstract: Local rice parboiling industries of Bangladesh are burdened with heavy emission. Despite recent modification in the rice-parboiling boiler, the amount of stack emission (especially particulate matter) from local rice parboiling industry is still considerably high… read more here.
Keywords: rice parboiling; gas cleaning; flue gas; gas ... See more keywords