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Effect of cooking on the chemical composition of lentils, rice and their blend (Koshary)

✍ Scribed by Laila A.E. Shekib; M.E. Zouil; M.M. Youssef; M.S. Mohammed

Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
250 KB
Volume
18
Category
Article
ISSN
0308-8146

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## Abstract Raw husked rice, raw undermilled rice containing I‐8 ΞΌg. of thiamine/g., parboiled rice and raw milled rice were stored in gunny bags for a period of one year. The samples were kept free from infestation. The changes in the grain during storage have been studied. The amylase activity in