700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ ReadersThis Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
Research Article Open Access
In India especially Southern-Eastern part of the India, traditional parboiling is still widely practiced among rice processors even though it results in inferior grain quality. The quick parboiling of AVAXI and 424 varieties was performed by steaming the sample in water bath and then sample was sun dried. In sun drying samples were reached 12 to 13% dry basis moisture content. Then these quick parboiled and sun dried samples were taken for milling operation. The milling results show that more head rice is obtained and less broken rice were found. This steam parboiling was found quicker technique than presently available time consuming process of par boiling.
Parboiling, Paddy, Milling, Head rice, Broken, Dehusking., Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming