Fig. 1. Water absorption ratio (%) of brown rice (BR) and 2% milled rice (2% MR) as a function of soaking time.
Fig. 2. Texture properties of cooked brown rice (BR) and 2% milled rice (2% MR) evaluated by a tensipresser instrument.
Table 1. Approximate compositions of brown rice (BR) and 2% milled rice (2% MR)
Table 2. Grain color of brown rice (BR) and 2% milled rice (2% MR)
Table 3. RVA pasting properties of brown rice (BR) and 2% milled rice (2% MR)
Table 4. Sensory properties of cooked brown rice (BR) and 2% milled rice (2% MR)
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