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A study of Some Properties of Gelatin I— of Gelatin I—Hydration of Gelatin and Its Relation to Swelling

✍ Scribed by Neville, Harvey A.; Theis, Edwin R.; K'Burg, R. B.

Book ID: 127023313
Publisher: American Chemical Society
Year: 1930
Weight: 768 KB
Volume: 22
Category: Article
ISSN: 0019-7866
DOI: 10.1021/ie50241a017

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## Abstract The conventional parboiling process used in the Orient consists of steeping paddy in cold or lukewarm water for 48–72 hours, steaming for 15–25 min and then drying in the sun. This process yields rice of a poor quality, and an attempt has been made to improve it by devising both batch a