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Par Boiled Rice Boost its Nutritional Profile and Texture
Ultimately, it is the acceptability of the physical and chemical attributes of the final product that will promote the acceptance of a parboiled product. During hydrothermal treatment, the paddy undergoes some specific changes due to physical and chemical interactions. The extent of changes within the rice kernel depends on the processing variables... Read More»
: Rice Res
10.4172/2375-4338.1000339Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article
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