Effects of soaking treatment on the microstructure, gelatinization properties, thermal characteristics and cooking quality of brown rice
Tingting Feng, Xiaoning Li, Liping Wang, Yu Zhang, Xiaohong Tian, Bin Tan
Topics & Concepts
Brown riceStarch gelatinizationAbsorption of waterChemistryStarchFood scienceSwellingMoistureHorticultureSaturation (graph theory)Food qualityWater contentIodineFree waterRice plantEnthalpyBrickWater holding capacityThermalAbsorption (acoustics)AgronomyPorosityFood composition and propertiesFood Drying and ModelingProteins in Food Systems