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Relationship of starch changes to puffing expansion of parboiled rice

✍ Scribed by Charu Lata Mahanta; K. R. Bhattacharya

Book ID
107689085
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
666 KB
Volume
47
Category
Article
ISSN
0022-1155

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✍ Sung Bin Cho; Hyun-Joo Chang; Hye Young L Kim; Woo Jung Kim; Hyang Sook Chun πŸ“‚ Article πŸ“… 2004 πŸ› John Wiley and Sons 🌐 English βš– 334 KB

## 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