This study used rice as the research object. After using three differenttechniques of pre-ripeness, the rice was cooked again imitating the changepatterns of storage time and temperature in motor train unit. By comparingthe degree of retrogradation, texture, moisture, content of amylose andmicrostructure, indicated the effect of quadratic microwave on quality ofrice. On the other side, the study aim to optimize the processing techniqueof rice in microwave combo and to provide theoretical foundation toproduc...
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