Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105
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...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-2442600454&partnerID=40&md5=4db73017bb63813475bb54a8dcc09b18 http://cmuir.cmu.ac.th/handle/6653943832/509 |
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| Institution: | Chiang Mai University |
| Language: | English |