ABSTRACT
This study reveals the relationship between processing condition and quality of parboiled rice, focusing on the hardening characteristics of rice grains after cooking.HomePage
The experimental results showed that not only cooking conditions but also drying conditions greatly affected the hardness of parboiled grains. Especially, the condition of moisture migration during drying process that came from the particular relation between the final moisture content and the drying period played very important role in the hardening characteristics of parboiled grains.