Improving the eating quality of brown rice by defatting combined with hydrothermal treatment
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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3. Sonication increases the porosity of uncooked rice kernels affording softer textural properties, loss of intrinsic nutrients and increased uptake capacity during fortification;Bonto;Ultrasonics Sonochemistry,2020
4. Soaking conditions during brown rice parboiling impact the level of breakage-susceptible rice kernels;Buggenhout;Cereal Chemistry,2014
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