Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105

• Main Authors: Wongpornchai S., Dumri K., Jongkaewwattana S., Siri B.
• 格式: Article
• 語言: English
• 出版: 2014
• 在線閱讀: http://www.scopus.com/inward/record.url?eid=2-s2.0-2442600454&partnerID=40&md5=4db73017bb63813475bb54a8dcc09b18; http://cmuir.cmu.ac.th/handle/6653943832/509
• 機構: Chiang Mai University

The effects of drying methods and storage time on the aroma and milling quality of the aromatic rice, Khao Dawk Mali 105, stored as whole grains, were investigated in order to define the most appropriate post-harvest treatment for the rice. Among the six drying methods that were used, namely: modifi...