Puffing - the sudden expansion of the rice grain volume caused by the heating of water in the grain into steam - resulted in the disintegration of the rice grain coat into small fragments staying on the grain surface now composed of a solid rice starch foam. Enhanced SEM showing the fragments (beige) attached to the puffed rice grain. Image width: 4343 micrometres (4.343 mm). Magnification: 23x if the image is printed 10 cm wide. Bar: 1 mm. | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 3232 px × 2420 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : | - |