Processing, packaging and storage stability of pinipig (rice flakes)
Waxy (IR65), intermediate amylose (IR24), and non-waxy (IR64) rices were processed into pinipig or rice flakes and dry-puffed either at 154-170 C in an open pan or at 240 C using a puffing gun. Changes in the chemical composition during processing were monitored. Flaking did not significantly alter...
| Published in: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 80, no. 1 & 2 (Jan. 1997 - Jun. 1997), 65-86 |
|---|---|
| Main Author: | |
| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
1997
|
| Subjects: |