Processing of quick cooking rice using three high amylose rice varieties
The laboratory production of quick cooking rice was done using three test rice varieties namely: IR 42; 36; and 74. Hydration using a 1:1 mixture of 0.5% sodium citrate and 0.5% calcium chloride maintained at 50°C for 15 min showed moisture ratio and volume ratio values ranging from 1.37-1.48 and 1....
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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1998
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