Effect of Milling Quality and Hardness of Parboiled Paddy under Microwave Drying
Keshavalu ., Shafat Khan, Amaresh ., Chandrashekhar . & Retwik Sen · Current Journal of Applied Science and Technology · 2017
The objective of this study was to investigate the effect of bed thickness (1.5, 3, 4.5 and 6 cm) and microwave power level (180, 360, 540 and 720 W) on milling quality and of parboiled paddy under microwave drying. Major factor to reduce the head yield was observed increasing dr...
Open access
Research Article
10.9734/CJAST/2017/35613