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It is important to soak milled rice grain in water before boiling in order to achieve cooked rice of the best quality. The quantity of absorbed water may be influenced by the characteristics of milled...
The laboratory test for sprouting of wheat grain (cv. Igna and Roma) was used to evaluate the influence of the degree of sprouting on changes in sorption and rheological properties of gluten freshly w...
The paper presents measurements of the rate of water absorption in wheat grain by the capillary ?weight method. Measurements were taken for three grain fractions which took water with the characterist...
The paper presents measurements of the rate of water absorption in wheat grain by the capillary ?weight method. Measurements were taken for three grain fractions which took water with the characterist...
Two hundred and ten post-larvae (PL) of Macrobrachium rosenbergii (14.5-14.9 mg) were equally distributed in two experimental groups and fed with either steam cooked or extruded pellet for a period of...

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