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It is known that the brown layer office kernels is rich in nutritional and functional compounds.However,the brown layer has to be removed by milling because of its bad taste and indigestibility.Therefore,the rice brown,which usually makes up of 8 % of brown rice in mass ratio,becomes a byproduct that is difficult to be used as a food ingredient.The purpose of the present study is to improve the texture and digestibility of brown rice with a micronizing process.