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Physical Changes in White and Brown Rice during Simulated Gastric Digestion

✍ Scribed by Fanbin Kong; Mecit Halil Oztop; R. Paul Singh; Michael J. McCarthy

Book ID
111406995
Publisher
Institute of Food Technologists
Year
2011
Tongue
English
Weight
822 KB
Volume
76
Category
Article
ISSN
0022-1147

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Paddy rice from an Australian fragrant variety, YRF9, was dehulled and milled. A total of three samples-the original paddy and the resulting brown and white rices obtained by dehulling and/or milling-were then stored for 3 months at 30Β°C and 84% relative humidity under atmospheric pressure, or under