Structural changes of starch under different milling degrees affect the cooking and textural properties of rice.

Food Chem X · 2023 · PMC10039256 · PMID 36974186

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a decreasing trendno p-value reported

As MDs increased, values of hardness showed a decreasing trend, while values of adhesiveness showed an increasing trend in three types of rice varieties.

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an increasing trendno p-value reported

The volume of the cooked rice showed an increasing trend as MDs increased.

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