Determination of Whiteness Condition for Efficient Milling in Rice Processing Complex
2005
Kim, O.W. (Korea Food Research Institute, Songnam, Republic of Korea) | Kim, H. (Korea Food Research Institute, Songnam, Republic of Korea), E-mail: [email protected] | Kim, D.C. (Korea Food Research Institute, Songnam, Republic of Korea) | Kim, S.S. (Korea Food Research Institute, Songnam, Republic of Korea)
There was no useful milling standard to produce high quality milled rice efficiently and adequately in Rice Processing Complex. Therefore, the whiteness of milled rice produced Rice Processing Complexes were different according to Rice Processing Complexes and milling periods at the same Rice Processing Complex. This research was carried out to contribute the production and distribution of high quality milled rice through determination of whiteness condition of milled rice as a milling standard based on degree of bran removal using New May-Grunwald reagent dyeing method and taste of cooked rice.
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