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Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
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...
Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Sorghum biscuits defatted soy flour spread ratio texture colour sensory evaluation
2008/11/1
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...