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Quality improvement and evaluation of hypoallergenic rice grains


Journal of Food Science 55(4): 1105-1107
Quality improvement and evaluation of hypoallergenic rice grains
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

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

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