Physicochemical properties and storage ability of parboiled japonica and indica rices.
碩士 === 國立臺灣大學 === 食品科技研究所 === 105 === Parboiled rice has been recognized to have many benefits, including high head rice yield, low insect damage, more vitamin B1 and low GI and etc. Thus, parboiling might be an attractive method to alleviate the excess rice in Taiwan. This study was to explore the...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/azde3c |