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We developed a novel softened rice by permeating rice with enzymes that catalyse its decomposition. Herein, we characterised the softened rice (SR) and compared it to normal cooked rice (CR) and rice gruel (RG). SR resembled CR but not RG in appearance. Texture analysis showed that SR was the least firm, adhesive, and cohesive of the three rice preparations. SR contained almost the same amount of...
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