Modeling the hydration step of the rice (Oryza sativa) parboiling process
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DOI: 10.1016/j.jfoodeng.2017.07.020
Abstract: Abstract This work deals with the thermal, morphological, and kinetic characteristics of rice during hydration, as well as the modeling of the process. Rice grains were subjected to different hydrothermal conditions and showed no degradation,… read more here.
Keywords: hydration step; rice; step rice; process ... See more keywords