Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice.
Zeyu WuYiwen HeWeilong YanWencheng ZhangXuewu LiuAi-Ling HuiHaiyan WangHonghong LiPublished in: Journal of the science of food and agriculture (2021)
The findings outlined above suggest that the texture and retrogradation properties of PR were improved after high-pressure pre-soaking. © 2021 Society of Chemical Industry.