Steps of parboiling Cooked grain and their Properties
Received Date: Nov 12, 2022 / Published Date: Dec 10, 2022
Abstract
Paddy grain is a multi-layered material consisting of husk, bran and starch. These three different layers have different material properties and hence differ in the rate of water diffusion. The characteristics of the husk may be important factors in water diffusivity.
Keywords: Coefficient; Inter-locking; Maturity; Transition;Hydration; Lipids
Citation: Olumayowa M (2022) Steps of Parboiling Cooked Grain and Their Properties. J Rice Res 10: 341. Doi: 10.4172/2375-4338.1000341
Copyright: © 2022 Olumayowa M. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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