Mechanistic study of heat-shock regulation of endogenous protease activity in paddy rice to improve the taste quality of parboiled rice
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This study investigated the effects of heat shock on endogenous protease activity, protein structure, and cooking quality of rice, with the aim of enhancing parboiled rice processing. Short-term heat shock (100 °C for 20 s or 80 °C for 1 min) significantly a... ...
