tailieunhanh - Physicochemical, cooking and textural properties of different genotypes of paddy

Physicochemical test relies on the chemical composition of rice, viz cooking quality, gelatinization temperature and physical properties. To evaluate the milling characteristics of 10 different paddy genotypes were taken. All genotypes had different dimensions, the average length varied from to mm, average width varied from to mm, Average test weight varied from to , Bulk density and true density varied from to g/ml3 and to g/ml3 , Angle of repose to respectively. After process of the milling of paddy it was found that the average yield of milling, hulling and head rice recovery percentage were 66%, % and respectively. The physical characteristics and milling qualities of the rice genotype varied with higher NPT-29. | Physicochemical cooking and textural properties of different genotypes of paddy

crossorigin="anonymous">
Đã phát hiện trình chặn quảng cáo AdBlock
Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.