Effect of Microwave Precooking and Freeze-Drying on the Quality of the Germinated Brown Rice

Figure 5

Microstructure observation of the surface structure of (a, b) UBR and (c, d) TBR. Microstructure observation of (e, f) UBR flour and (g, h) TBR flour.

(a)

(b)

(c)

(d)

(e)

(f)

(g)

(h)