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

Table 3

Gelatinization characteristics of brown rice flour after processing.

	Peak viscosity	Trough viscosity	Attenuation value	Final viscosity	Retrogradation value
UBR	^a	^a	^a	^a	^a
TBR	^b	^b	^b	^a	^b