Cooking quality of upland brown rice grown in Kota Belud
Some cooking characteristics corresponding to seven varieties of upland rice cultivated in Kota Belud were investigated. Gelatinization temperature (GT), amylose content (AC) and gel consistency (GC) were determined. Physical characteristics of the grain were also dassified. Cooking behaviour such a...
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| Format: | Academic Exercise |
| Language: | English |
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2013
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| Online Access: | https://eprints.ums.edu.my/id/eprint/17379/1/Cooking_quality_of_upland_brown_rice_grown_in_Kota_Belud.pdf |