Publication | Closed Access
Quality Improvement and Evaluation of Hypoallergenic Rice Grains
36
Citations
2
References
1990
Year
Food ChemistryEngineeringHealth SciencesSurface LayerSustainable AgricultureAgricultural EconomicsGrain ScienceSeed ProcessingFood QualityGrain QualityTextural EvaluationQuality ImprovementCrop QualityGrain StorageHypoallergenic Rice Grains
ABSTRACT The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid‐treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.
| Year | Citations | |
|---|---|---|
Page 1
Page 1