Select suitable rice varieties for producing un-fermented puffed rice cake [electronic resource].
Language: English Summary language: Arabic Description: p.206-229Other title:- أختيار صنف الأرز المناسب لإنتاج كيك غير مخمر [Added title page title]
- Journal of agricultural research Kafrelsheikh Univeristy, 2009 v. 35 (1) [electronic resource].
Includes references.
The effect of fourteen Egyptian rice varieties on produce unfermented puffed rice cake was studied. The important physicochemical and technological properties such as amylose content (AC), Alkali spreading value, for estimate gelatinization temperature (GT) and gel consistency test (GC) were Tabulated. The Tabulated results appear guiding for breeder programs of rice working, if they wanted to improve the requirements, of puffed rice cake varieties. The whole rice grains were used to produce puffed rice cake in rice cake machine, after pretreated processing methods.
Summary in Arabic.
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