Cooking parameters and some physic-chemical properties of rice composites as potential staple of Filipinos
This study aimed to establish some physic-chemical properties of corn and the rice composites such as gelatinization temperature, gel consistency, and hardness as well as the cooking parameters namely, optimum water level, time, volume increase, water absorption and solubility index. Starch and amyl...
| Veröffentlicht in: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 77-78 |
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| Format: | Artikel |
| Sprache: | English |
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2003
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