Cereal Chem 52:742 - 747.  |  VIEW ARTICLE
A Note on Surface Lipid Content and Scanning Electron Microscopy of Milled Rice as Related to Degree of Milling.

C. A. Watson, E. Dikeman, and R. A. Stermer. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Long-grain rice was milled by nine different treatments to obtain samples with a wide range in degree of milling. Surface lipid, ash, and protein were determined for each treatment and milled rice was examined by scanning electron microscopy. The milling treatment, surface lipid, and ash contents, and the amounts of pericarp and aleurone removed were related. Within a treatment, however, the amounts of pericarp and aleurone removed varied among kernels and on the same kernel.