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...
| Vydáno v: | Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) Vol. 80, no. 1 & 2 (Jan. 1997 - Jun. 1997), 65-86 |
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| Médium: | Článek |
| Jazyk: | English |
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1997
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