Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice

Publication date: Available online 24 May 2020Source: LWTAuthor(s): Qingqing Liu, Qi Kong, Xingluo Li, Junfan Lin, Hao Chen, Qingbin Bao, Yongjun Yuan

Source: LWT Food Science and Technology - May 27, 2020 Category: Food Science Source Type: research