The Improved Chemical, Mechanical, Rheological, and Pasting Characteristics of Protein-Rich Brown Rice by Parboiling Process Integrated with Nitrogen Fertilization
The effects of nitrogen fertilization (NF, 60-100 kg ha-1) and parboiling operation (soaking temperature (SoT, 50-80°C) and steaming time (StT, 10-15 min)) on the protein content (PC), amylose content (AC), gelatinization temperature (GT), hardness value (HV), peak viscosity (PV), trough viscosity (...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
AcademicPres
2020-11-01
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Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
Subjects: | |
Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/13902 |