Effect of moisture content and drying method on the amylose content of rice

• المؤلفون الرئيسيون: Jidon @ Adrian Janaun, Kong, V. V., Toyu C. G., Wolyna Pindi, Lee, Jau Shya
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: 2016
• الموضوعات: TX341-641 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/19418/1/Effect%20of%20moisture%20content%20and%20drying%20method%20on%20the%20amylose%20content%20of%20rice.pdf; https://eprints.ums.edu.my/id/eprint/19418/; http://doi.org/10.1088/1755-1315/36/1/012064

Rice is a primary source to all human beings. It gives energy and supply carbohydrate in human daily life. It is also one of the main sources of employment for people living in the rural area to generate incomes. In this study, determinations of quality of rice dried in an oven and in a Laterally Ae...