Autor:	L. Velupillai, J. C. Igbeka, L. R. Verma
Rok vydání:	1991
Předmět:	media_common.quotation_subject General Engineering Steaming Environmental science Quality (business) Food science Tempering Parboiling Water content media_common
Zdroj:	Applied Engineering in Agriculture. 7:407-412
ISSN:	1943-7838
Popis:	Models were developed to predict the quality of parboiled rice. The quality attributes investigated were translucency, broken grain, deformed grain, and color. The parboiling parameters used were soaking temperature, equilibration time, soaking time, moisture content after soaking, steaming time, moisture content after steaming, drying temperature, moisture content after drying, and tempering treatments.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6a8e2a35357f0ba85229a52428687063 https://doi.org/10.13031/2013.26257 Zobrazit plný text záznamu