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    Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility

    Superheated steam (SS), far-infrared radiation (FIR), and microwave treatment (Mw) are emerging stabilization treatments to improve the shelf life of black rice. However, their effects on the digestibility of ...

    Yejun Zhong, Yaqi Zhang, **aozhen Liu, Chengmei Liu… in Food and Bioprocess Technology (2023)