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BACKGROUND
The poor palatability, low digestibility, and unpleasant color of parboiled rice (PR) have severely hampered its acceptance by consumers. It is hence necessary and urgent to develop a new method for producing high‐quality PR. In the current study, the effect of high hydrostatic pressure (HHP) pre‐soaking on the color, textural properties, and the degree of retrogradation of PR was investigated...
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