Mayoorika, S.; Vijitha, V.; Prabhaharan, M.; Alvapillai, P.
(Uva Wellassa University, Sri Lanka., 2024)
The quality of rice can be enhanced by the hydrothermal process called parboiling, which alters
the physiochemical characteristics of paddy grains. As milling of raw rice without parboiling
induces breakage of grains, ...