Indicators of eating quality for non-waxy rices
β Scribed by Consuelo M. Perez; Bienvenido O. Juliano
- Publisher
- Elsevier Science
- Year
- 1979
- Tongue
- English
- Weight
- 536 KB
- Volume
- 4
- Category
- Article
- ISSN
- 0308-8146
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## Abstract The influence of waterβsteeping 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