Elucidation of soaking and steaming duration in parboiling: effects on the physical quality and appearance of local rice cultivars

Elucidation of soaking and steaming duration in parboiling: effects on the physical quality and appearance of local rice cultivars

AbstractEnhancing the quality of rice grains is essential to meet consumer demand and boost farmers’ income. Various factors, such as processing techniques and parboiling methods, play a crucial role in influencing the overall quality of rice grains. In this study, the effects of soaking and steamin...

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Bibliographic Details
Main Authors: Zubair Noori, Shingo Furuichi, Kifayatullah Kakar, Shafiqullah Aryan, Mohamed A. El-Sheikh, Hosam O. Elansary, Rashed Mozafari
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Chalkiness
discoloration
rice
physical quality
processing rice
Manuel Tejada, University of Seville, Spain
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2324329

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2024.2324329

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