The comparative evaluation of the quality of brown rice by plasma treatment and milling treatment: Appearance, cooking characteristics, texture characteristics, and nutrient composition
Xiaonan Yang(Jiangsu University), Jianrong Cai(Jiangsu University), Junwen Bai(Jiangsu University), Pengpeng Yu(Jiangsu University), Ruiyun Zhou(Intelligent Health (United Kingdom)), Wang Chen(Nantong University), Lixin Ma(Jiangsu University), Yu Qiao(Jiangsu University), Zhenwei Feng(Jiangsu University)
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