Pesquisa sobre arroz: acesso aberto

Abstrato

Par Boiled Rice Boost its Nutritional Profile and Texture

Genga A

Ultimately, it is the acceptability of the physical and chemical attributes of the final product that will promote the acceptance of a parboiled product. During hydrothermal treatment, the paddy undergoes some specific changes due to physical and chemical interactions. The extent of changes within the rice kernel depends on the processing variables applied during processing. Some of the major properties of parboiled rice are discussed in following headings.