Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization
作者： M. A. Kaddus Miah , Anwarul Haque , M. Paul Douglass , Brian Clarke
DOI: 10.1046/J.1365-2621.2002.00611.X
关键词:
摘要: … However, the size of the peaks (and hence, the enthalpy values of the ungelatinized starch) gradually decreased with increasein soaking time, from no soaking for raw rice to 120-min …
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