Processing of quick cooking rice using three high amylose rice varieties

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....

Full description

Bibliographic Details
Main Author: Maceda, Gerald John A.
Other Authors: Azanza, Ma Patricia V.
Format: Thesis
Language:English
Published: 1998
Subjects:
Rice > Philippines.