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

Crossref DOI link: https://doi.org/10.1007/s11947-021-02729-5

Published Online: 2021-11-13

Published Print: 2021-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Srisang, Naruebodee

Prachayawarakorn, Somkiat

Soponronnarit, Somchart

Chungcharoen, Thatchapol https://orcid.org/0000-0003-0568-0191
Funding

Funding for this research was provided by:

thailand research fund (DPG5980004)
License Information

Text and Data Mining valid from 2021-11-13

Version of Record valid from 2021-11-13
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Article History

Received: 27 July 2021

Accepted: 2 November 2021

First Online: 13 November 2021

Declarations

:

: I, the corresponding author on behalf of all the coauthors, give consent for the publication of our work titled “An innovative hybrid drying technique for parboiled rice production without steaming: An appraisement of the drying kinetics, attributes, energy consumption, and microstructure” in the journal “Food and Bioprocess Technology.”

: The authors declare no competing interests.

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