Effect of high-temperature fluidized bed drying on quality of 'Kum Doi Saket' variety of purple rice
© All Rights Reserved. The objective of this study was to investigate the effects of high-temperature drying in a range of 100-150 °C using fluidization technique on quality changes of 'Kum Doi Saket' indigenous purple rice variety in Thailand. Experimental results revealed that using high...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
Universiti Putra Malaysia
2015
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| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84928747166&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/38084 |
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| Institution: | Chiang Mai University |