Effects of artisanal parboiling steaming time and variety on grain quality, mineral and digestive properties of rice
收藏NIAID Data Ecosystem2026-03-10 收录
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资源简介：
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional and digestive properties of rice, four varieties; NERICA1, NERICA7, IR841 and WITA4 were soaked at the same temperature (85oC) and steamed for 5, 15, 25, 35 and 45 min using a complete randomized design with 3 replications.
创建时间：
2018-07-17
