Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice
Effects of storage duration, soaking time and parboiling temperature on cooking properties (cooking time, water uptake ratio, solid loss, cooked kernel length, and amylose) of Ofada rice was determined and optimised using response surface methodology. Storage duration, soaking time and parboiling te...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2018-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1900 |
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