Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology.
Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has problem with long preparation time and hard texture. Parboiling is hydrothermal process that change rice starch from crystalline to amorphous. The parboiling process of rice...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 7; no. 1; pp. 102 - 112 |
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| Autores principales: | , , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
2019
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| Acceso en línea: | Ver este registro en EBSCOhost |