Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying

摘要

Fissure morphology and classification of MDGBR kernels. MDGBR denote the microwave-dried GBR, and it was distinguished on the basis of the amount of fissures in kernels, namely (1) 0 fissure (F0), (2) 1 fissure (F1), (3) 2 fissures (F2), (4) 3 fissures (F3), (5) 4 fissures (F4), (6) more than 5 fissures (F5). The classification of MDGBR kernels was based on the fissure amount in kernels