Changes in Physicochemical Properties of Rice During Storage
| dc.creator | Villareal, R.M. | |
| dc.creator | Resurreccion, A.P. | |
| dc.creator | Suzuki, L.B. | |
| dc.creator | Juliano, Bienvenido O. | |
| dc.date | 1976-01 | |
| dc.date | 2024-12-19T12:56:22Z | |
| dc.date | 2024-12-19T12:56:22Z | |
| dc.date.accessioned | 2026-06-27T04:15:03Z | |
| dc.description | The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed. | |
| dc.identifier | https://hdl.handle.net/10568/166543 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/26560 | |
| dc.language | en | |
| dc.publisher | Wiley | |
| dc.source | Villareal, R. M.; Resurreccion, A. P.; Suzuki, L. B. and Juliano, B. O. 2006. Changes in Physicochemical Properties of Rice During Storage. Starch Stand#228;rke, Volume 28 no. 3 p. 88-94 | |
| dc.subject | physicochemical properties | |
| dc.subject | storage | |
| dc.title | Changes in Physicochemical Properties of Rice During Storage | |
| dc.type | Journal Article |