Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice
Author:
Affiliation:
1. Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
2. l'Ecole Polytechnique d'Abomey-Calavi (EPAC); University of Abomey-Calavi; Cotonou Benin
Funder
Department of Foreign Affairs, Trade and Development
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12474/fullpdf
Reference31 articles.
1. Application of response surface methodology for studying the influence of soaking, blanching and sodium hexametaphosphate salt concentration on some biochemical and chemical characteristics of cowpeas (Vigna unguiculata) during canning;Afoakwa;J. Food Eng.,2006
2. Africa Rice Center 2011 Boosting Africa's rice sector: A research for development strategy 2011-2020
3. Parboiled rice. A study about attitude. consumer liking and consumption in Sao Paul, Brazil;Behrens;J. Sci. Food Agric.,2007
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