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Effect of parboiling on thiamin, protein and fat of rice

✍ Scribed by Adoracion B. Padua; Bienvenido O. Juliano

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
317 KB
Volume
25
Category
Article
ISSN
0022-5142

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## Abstract Hot soaking of paddy in the parboiling process does not significantly affect the digestibility of rice compared to β€˜raw’ rice. Mechanically dried parboiled rice appears to be slightly more digestible __in vitro__ than sun‐dried parboiled rice. It is also significantly superior in thiami

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