Physicochemical and Morphological Changes in Long-Grain Brown Rice Milling: A Study Using Image Visualization Technologies

This study evaluated the changes in physicochemical properties and appearance quality of long-grain rice during the grinding process using image technologies and aimed to provide reference for future research. The brown rice milling process was divided into three stages, and flatbed scanning, scanni...

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Bibliographic Details

Published in:	Foods
Main Authors:	Xiwu Jia, Rong Dong, Xuan Chen, Zhan Wang, Hongjian Zhang, Wangyang Shen
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	degree of milling appearance quality micro-CT volatile compounds
Online Access:	https://www.mdpi.com/2304-8158/13/19/3033