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

• 主要な著者: Jidon @ Adrian Janaun, Kong, V. V., Toyu C. G., Wolyna Pindi, Lee, Jau Shya
• フォーマット: Conference or Workshop Item
• 言語: English
• 出版事項: 2016
• 主題: TX341-641 Nutrition. Foods and food supply
• オンライン･アクセス: 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...