Comparative evaluation of radiofrequency-treated and naturally aged rice (Var. Jhelum): Physicochemical, rheological, thermal, microstructural and glycemic characteristics
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This study investigated radiofrequency (RF) heating as a rapid method to simulate natural rice ageing by comparing the physicochemical, thermal, rheological, microstructural, and starch digestibility properties of freshly harvested rice (FHR), naturally aged r... ...
