Citation
Abdullah Ahmad, . Factors affecting loss of protein during milling of rice. pp. 71-77.
Abstract
The degree of bran removal was the main factor affecting loss of protein during milling. It influenced the protein contents of the bran removed during milling. It was estimated that the loss of protein for under-milled medium-milled and well milled rice were about 6-10 10-20 and 20-33 respectively. The degree of bran removal was affected by physical dimensions of rice grains the time duration the type of whitening machine used as well as the clearance between the cone surface and the rubber brakes
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Abstract
The degree of bran removal was the main factor affecting loss of protein during milling. It influenced the protein contents of the bran removed during milling. It was estimated that the loss of protein for under-milled medium-milled and well milled rice were about 6-10 10-20 and 20-33 respectively. The degree of bran removal was affected by physical dimensions of rice grains the time duration the type of whitening machine used as well as the clearance between the cone surface and the rubber brakes
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 5 tables; 10 ref. Summaries (En Malay) |
| AGROVOC Term: | ARROZ |
| AGROVOC Term: | CONTENIDO PROTEICO |
| AGROVOC Term: | PERDIDAS POR PROCESAMIENTO |
| AGROVOC Term: | MOLIENDA/ ALIMENTOS |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/18637 |
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