Changes in Physicochemical Properties of Rice During Storage
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Wiley
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The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt‐soluble protein, free fatty acids, and carbonyl compounds during storage are discussed.
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physicochemical properties, storage