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The effects of degree of milling on pasting properties of medium‐grain (cv. Bengal and Orion) and long‐grain rice (cv. Cypress and Kaybonnet) were quantified using a Brabender ViscoAmylograph and a Rapid Visco Analyser. For all the cultivars tested, surface and total lipid contents decreased as the degree of milling increased. The peak viscosities for all rice increased with the degree of milling and the rates of increase were higher for medium‐grain than long‐grain cultivars. Degree of milling did not have a consistent effect on final viscosity for all the cultivars tested.
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Perdon et al. (2001) studied this question.
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