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Eating quality indicators for waxy rices

✍ Scribed by Consuelo M. Perez; Cynthia G. Pascual; Bienvenido O. Juliano

Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
306 KB
Volume
4
Category
Article
ISSN
0308-8146

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## Abstract The influence of water‐steeping periods (0 to 15 days, 25 Β°C) on the physicochemical properties of raw waxy rice in relation to the __yukwa__ quality was investigated. The moisture contents in waxy rice and reducing sugar in its steeping medium were increased, while contents of protein