Kinetics of Dimensional Changes in Glutinous Rice at Different Rice-Water Ratio and Soaking Time
White glutinous or sticky rice must be soaked in water before cooking to gelatinize its starch. There has been limited work into the dimensional changes of soaked glutinous rice, owing to differences in rice-to-water ratios and soaking times. The objective of this work is to investigate the kinetic...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
Mustansiriyah University/College of Engineering
2025-05-01
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| Series: | Journal of Engineering and Sustainable Development |
| Subjects: | |
| Online Access: | https://jeasd.uomustansiriyah.edu.iq/index.php/jeasd/article/view/2626 |
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