Elucidation of soaking and steaming duration in parboiling: effects on the physical quality and appearance of local rice cultivars-Reference-Cited by-同舟云学术

Elucidation of soaking and steaming duration in parboiling: effects on the physical quality and appearance of local rice cultivars

Published:2024-03-11 Issue:1 Volume:10 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Noori Zubair¹²,Furuichi Shingo²,Kakar Kifayatullah³^ORCID,Aryan Shafiqullah³^ORCID,El-Sheikh Mohamed A.⁴,Elansary Hosam O.⁵^ORCID,Mozafari Rashed¹⁶

Affiliation:

1. Kunduz Directorate of Agriculture, Irrigation, and Livestock, Kunduz, Afghanistan

2. Project Rice-based Agriculture Development in Afghanistan (RIPA), Kunduz City, Afghanistan

3. Faculty of Agriculture, Nangarhar University, Nangarhar, Afghanistan

4. Botany and Microbiology Department, College of Science, King Saud University, Riyadh, Saudi Arabia

5. Plant Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia

6. Faculty of Life and Environmental Science, Shimane University, Shimane, Japan

Funder

Rice-based Agriculture Development

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2024.2324329

Reference31 articles.

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2. Parboiling of paddy rice, the science and perceptions of it as practiced in Northern Ghana;Ayamdoo J. A.;International Journal of Scientific & Technology Research,,2013

3. Quality characteristics of milled and cooked rice affected by hydrothermal treatment

4. Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

5. Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels