Effect of grain shape and pre-soaking on cooking time and cooking energy
Date
2011
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Postgraduate Institute of Agriculture, University of Peradeniya:Peradeniya
Abstract
Description
Keywords
Food Science and Technology, Parboiled rice, Grain shape, Presoaking, Cooking time, Cooking energy
Citation
Tropical Agricultural Research, 22(2):p.194-203