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Jhauharotul Muchlisyiyah, Rosnah Shamsudin, Roseliza Kadir Basha, Radhiah Shukri, Syahmeer How, Keshavan Niranjan and Daniel Onwude
Parboiled rice is recognized for its greater milling yield and reduced rice breakage compared to raw rice during processing. Additionally, parboiled rice has better glycemic control and numerous health benefits. However, the production of parboiled rice ...
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Flávia de Araújo Fonseca, Manoel S. Soares Junior, Priscila ZaczuK Bassinello, Eduardo da Costa Eifert, Diva Mendonça Garcia, Márcio Caliari
Pág. 753 - 760
The aim of this study was to evaluate the effect of combinations of soaking temperature and time during the parboiling on the technological, physicochemical and sensory quality of two upland rice cultivars. The milling degree for BRS Primavera and ...
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Poritosh Roy, Takahiro Orikasa, Hiroshi Okadome, Nobutaka Nakamura and Takeo Shiina
Rice is the staple food for nearly two-thirds of the world?s population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partial...
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