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Microstructure of olbyeossal, partially milled parboiled glutinous rice made by modified parboiling method

Anggi Hayu Hapsari1, Jong-Bang Eun1

  • 1Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, 61186 Korea.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
cookingglutinous ricemicrostructureparboilingpartially milled

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