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Effect of temperature treatment on the chemical composition of pounded white yam during storage

✍ Scribed by S.E Omonigho; M.J Ikenebomeh

Book ID: 108433481
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 109 KB
Volume: 71
Category: Article
ISSN: 0308-8146
DOI: 10.1016/s0308-8146(00)00158-8

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## Abstract Raw husked rice, raw undermilled rice containing I‐8 μg. 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