“…Rice properties, such as milling, gelatinization, pasting, and cooking, change during storage, which is termed aging (Perez & Juliano, ; Villareal, Resurreccion, Suzuku, & Juliano, ). The mechanism of rice aging has been proposed to involve starch reorganization (Moritaka & Yasumatsu, ), modification of proteins (Chrastil & Zarins, ) , formation of amylose–lipid complex (Sodhi, Singh, Arora, & Singh, ; Yasumatsu & Moritaka, ; Yasumatsu, Moritaka, & Kakinuma, ), and/or hydrolysis of amylopectin by endogenous amylase (Huang & Lai, ; Patindol, Wang, & Jane, ). Aging renders rice stronger kernel strength, firmer texture, reduced swelling, and decreased pasting viscosities.…”