Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds.

Foods · 2024 · PMC11545351 · PMID 39517237

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an increasing trendno p-value reported

The moisture content of all the samples showed an increasing trend with the extension of cooking time.

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showed a trendno p-value reported

The response value of the sensors (P10/1, P40/1, P30/2, T40/1, and TA/2) showed a trend of decreasing, increasing, and then decreasing with increased milling degree.

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