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Superheated steam (SS) processing was used to inactivate peroxidase in lightly milled rice (RLMR) in order to prolong its shelf-life. The effect of the SS processing on changes in physicochemical characteristics of RLMR during six months of storage were assessed. SS processing could effectively inhibit lipid deterioration in RLMR by suppressing the oxidation of unsaturated fatty acids and by reducing...
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