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Impacts of degree of milling on the appearance and aroma characteristics of raw rice |
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| Authors: | Mariana Rodríguez‐Arzuaga Sungeun Cho María A Billiris Terry Siebenmorgen Han‐Seok Seo |
| Affiliation: | 1. Department of Food Science, University of Arkansas, Fayetteville, AR 72704, USA;2. Laboratorio Tecnológico del Uruguay, 11500 Montevideo, Uruguay |
| Abstract: | |
| Keywords: | degree of milling surface lipid content appearance aroma raw rice cooked rice |