An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure

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dc.contributor.authorNaruebodee Srisang
dc.contributor.authorSomkiat Prachayawarakorn
dc.contributor.authorSomchart Soponronnarit
dc.contributor.authorThatchapol Chungcharoen
dc.date.accessioned2025-07-21T06:06:00Z
dc.date.issued2021-11-13
dc.identifier.doi10.1007/s11947-021-02729-5
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/10769
dc.subjectSteaming
dc.subjectParboiling
dc.subjectStarch gelatinization
dc.subject.classificationFood composition and properties
dc.titleAn Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure
dc.typeArticle

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