Mayoorika, S.; Vijitha, V.; Prabhaharan, M.; Alvapillai, P.
(Faculty of Applied Science, University of Vavuniya, 2024-10-30)
Parboiling improves the rice quality by enhancing its physiochemical properties. Milling of raw rice without parboiling increases grain breakage. Therefore, the present study aimed to identify the most effective parboiling ...