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Effect of Flour-Blasting Brown Rice on Reduction of Cooking Time and Resulting Texture
Effect of Flour-Blasting Brown Rice Reduction of Cooking Time Resulting Texture
2011/1/23
Long-grain nonparboiled, long-grain parboiled, and American basmati-type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water-resistant outer layer of...