BIO Web of Conferences

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

Miftakhur Rohmah, Anton Rahmadi, Rimbawan Apriadi and Rusdiansyah

BIO Web Conf., 223 (2026) 01002

Published online: 25 February 2026

DOI: 10.1051/bioconf/202622301002

Miftakhur Rohmah

Anton Rahmadi

Rimbawan Apriadi

Rusdiansyah

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