Volume 15, Issue 77 (2018)                   FSCT 2018, 15(77): 192-183 | Back to browse issues page

XML Persian Abstract Print

Prediction of Starch Gelatinization Degree and Some Quality Properties of Parboiled Rice (Shiroudi Cultivar) During Steaming of Parboiling Process
Vali Rasooli Sharabiani
Abstract:   (4236 Views)
This article has no abstract.
Full-Text [PDF 326 kb]   (2489 Downloads)    
Article Type: Original paper | Subject: Food quality control
Received: 2016/12/8 | Accepted: 2017/01/29 | Published: 2018/06/22
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.