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. Influence of moisture content, variety and parboiling on milling quality of rice grains. In Rice Science, vol. 20, pp. 116–122. OYEDELE, O. A. – ADEOTI, O. 2013. Investigation into the optimum moisture content and parboiling time for milling Igbemo rice. In Journal of Rice Research, vol. 1, no. 1, pp. 1–3. PATINDOL, J. – NEWTON, J. – WANG, Y. J. 2008. Functional properties as affected by laboratory scale parboiling of rough rice and brown rice. In Journal of Food Science, pp. 370–377. PILLAIYAR, P. 1981. Household parboiling of parboiled rice. In Kishan World, vol. 8, no