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- W1976357212 abstract "Optimum moisture content and temperature, as well as physical and chemical properties, of brown rice were determined for production of high quality milled rice. Moisture content losses (%) were highest (5.69 and 5.61%) in milled rice produced from brown rice with 17 and 19% moisture contents at 40°C kernel temperature, whereas showed the lowest value (0.58%) in milled rice produced from brown rice with 13% moisture content at 0oC. The ratio of broken kernels was relatively higher in milled rice produced from brown rice with 17 and 19% moisture contents regardless of kernel temperatures. Milled rice produced from the brown rice at relatively lower kernel temperatures (0, 10, and 20°C) and moisture contents (11, 13, and 15%) showed relatively higher L values and lower a and b values when compared with the higher kernel temperatures (30 and 40°C) and moisture contents (17 and 19%) rice. Whiteness of milled rice showed relatively higher values in milled rice produced from brown rice with 11 and 13% moisture contents regardless of kernel temperatures. Brown rice with 11–13% moisture and 0–20°C kernel temperature when milled enhanced the quality of milled rice, whereas detrimental effect was found when the brown rice with moisture content of above 15% and high kernel temperatures (30 and 40°C) were milled." @default.
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- W1976357212 date "2012-09-29" @default.
- W1976357212 modified "2023-09-27" @default.
- W1976357212 title "Effects of quality characteristics on milled rice produced under different milling conditions" @default.
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- W1976357212 doi "https://doi.org/10.1007/s13765-012-2082-9" @default.
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