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

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

49

Citations

35

References

2020

Year

Qingqing Liu, Qi Kong, Xingluo Li, Junfan Lin, Hao Chen, Bao Qing-bin, Yongjun Yuan

Mild-parboiling TreatmentAgricultural BiotechnologyGrain QualityCrop QualityRheology PropertiesGerminated Brown Rice

References

	Year	Citations

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