Comparison of Parbolling-Induced Changes in Starch Crystalinity and Functional Properties of Brown Rice for Functional Food Applications

Open Access

Issue		BIO Web Conf. Volume 223, 2026 The 3^rd International Conference on Food Technology and Nutrition (ICFTN 2025)


Article Number		01002
Number of page(s)		19
Section		Food Technology and Nutrition
DOI		https://doi.org/10.1051/bioconf/202622301002
Published online		25 February 2026

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