Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice
Qingqing Liu, Qi Kong, Xingluo Li, Junfan Lin, Hao Chen, Qingbin Bao, Yongjun Yuan
Topics & Concepts
ThixotropyParboilingChemistryBrown riceRheologyGerminationViscoelasticityFood scienceSofteningCrystallinityHorticultureMaterials scienceComposite materialCrystallographyBiologyGABA and Rice ResearchFood composition and propertiesRice Cultivation and Yield Improvement