Effects of Soaking on the Volatile Compounds, Textural Property, Phytochemical Contents, and Antioxidant Capacity of Brown Rice

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional properties of brown rice are important considerations in the field of public health. Soaking is a key stage during rice cooking; however, different rice cookers use different soaking conditions and the eff...

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Bibliographic Details

Published in:	Foods
Main Authors:	Ling Zhu, Chengtao Yu, Xianting Yin, Gangcheng Wu, Hui Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2022-11-01
Subjects:	brown rice soaking physiochemical properties nutritional property
Online Access:	https://www.mdpi.com/2304-8158/11/22/3699