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Quality improvement and evaluation of hypoallergenic rice grains

Quality improvement and evaluation of hypoallergenic rice grains

Journal of Food Science 55(4): 1105-1107

The color of hypoallergenic rice grains, produced by an enzymatic process was improved by treatment with diluted hydrochloric acid and washing with water. The acid-treated grains were steamed at the surface layer to prevent breakage. Textural evaluation showed the cooked hypoallergenic rice grains had a favorable stickiness/hardness ratio.

Accession: 002200284

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DOI: 10.1111/j.1365-2621.1990.tb01609.x

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