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Author Pudcharaporn Tangman...et al
Title
Alternative TitleNutrious improvement in milled rice by brown rice mixing method
ImprintLampang : lampang's Institute of Agricultural Research and Training, 1994
Call# IFRPD T940261

CALL # Volume Number Month Year Barcode Status
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Abstract Nutrious improvement in milled rice by brown rice mixing method was used twenty treatments in completely randomized design. Tratments were four groups; brown rice in milled rice, brown rice in aromatic milled rice, aromatic brown rice in milled rice and aromatic brown rice in aromatic milled rice. Mixing ratio of brown rice to milled rice in each group was 0:1, 1:5, 1:3, 1:1 and 1:0. Twenty penelists were used to sensory evaluation of the products. The result of suitable consuming ratio showed that 1:5 brown rice in milled rice, 1:3 brown rice in aromatic milled rice, 1:1 aromatic brown rice in milled rice and in aromatic brown rice were the most acceptance from panelists, the acceptant levels were 2.95, 2.70. 2.90 and 3.00, respectively. The first suitable consuming brown rice type was aromatic brown rice and the second was brown rice, the acceptant levels were 3.14 and 2.28, respectively.
Descriptp125-135
SubjectBrown rice
Milled rice improvement
Cargo rice
Thailand
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