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搜索结果: 1-8 共查到parboiled rice相关记录8条 . 查询时间(0.09 秒)
The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunos...
A total of 192 d-old Arbor Acres broiler chicks were fed ad libitum up to 42 d of 16 isonitrogeneous and isocaloric diets of different combination levels of phytase (0, 750, 1000 and 1250FYT/kg) (FYT=...
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...
The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and ...
This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search f...
Differential scanning calorimetry (DSC) was used to determine the thermal properties of parboiled rice, and these properties, i.e. gelatinization parameters, namely, peak temperature (Tp) and residual...
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qua...
SDS – PAGE analysis of total protein of brown, bran and endosperm of raw and parboiled rice (Oryza sativa, Var. indica cv pajam) showed clear and distinct protein patterns as revealed from both the n...

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