Mir et al., 2016 - Google Patents
Process optimization and characterization of popped brown riceMir et al., 2016
View PDF- Document ID
- 12511060107119883792
- Author
- Mir S
- Bosco S
- Shah M
- Mir M
- Sunooj K
- Publication year
- Publication venue
- International Journal of Food Properties
External Links
Snippet
The popping process was optimized for brown rice based on an expansion ratio. A central composite design with interactive effect of three independent variables, including salt content (1–2.5 g/100 g raw material), moisture content (13–17 g/100 g raw material), and …
- 235000021329 brown rice 0 title abstract description 59
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