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We compared the quality and physicochemical characteristics of rice cooked with different proportions (0%, 5%, 10%, 15%, and 20%) of un‐hulled and hulled black soybeans prepared using normal and high‐pressure rice cookers, with and without added alcohol. The water‐binding capacity and swelling power decreased upon adding un‐hulled black soybeans, but the water solubility increased. The swelling power...
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