date:Apr 29, 2016
ution levels without damaging the rice grain's internal structure.
'Using the powerful and tightly-focused synchrotron beam meant we didn't have to grind the rice to prepare our samples, which is necessary when using standard laboratory equipment, enabling more accurate interpretation as we could plot essential micronutrients to their precise locations within the grain, before and after parboiling.
'Of the approaches in our experiments, soaking in water at 90?C followed by steaming proved to b