Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples
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DOI: 10.3390/foods11020222
Abstract: A process of removing thinner kernels of rough rice, i.e., thickness fraction process, has been suggested as a method for increasing milling yields in the rice industry. This study aimed at determining whether physicochemical properties,… read more here.
Keywords: thickness fraction; sensory characteristics; rice samples; rice ... See more keywords