9 Rice End-Use Quality Analysis
作者： Christine J. Bergman
DOI: 10.1016/B978-0-12-811508-4.00009-5
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摘要: Abstract The term rice quality means different things to people. To some it refers the quantity of whole kernels remaining after milling (aka polishing), others is visual appeal milling, and then use mean eating or palatability compared local preferences. end-use used in this chapter encompass all those definitions for plus addition others. Specifically, defined here include its cooking, processing, physicochemical functional properties, as well sensory, nutritional, bioactive characteristics. This focuses on analytical methods instruments available measure first three these properties rice, that physicochemical, properties.
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