Glossiness of cooked rice (GCR) was measured using a sample of 33 g milled rice using a Toyo taste meter (MA-90A and 90B, Toyo, Japan) in accordance with the manufacturer's instructions.
The five-plant samples were then ground in a Wiley Mill (Thomas Model 4 Wiley Mill; Thomas Scientific, NJ, USA) to pass through a 2-mm screen, mixed, and then a subsample was ground a second time using a UDY Cyclone sample mill with a 1-mm screen (MODEL 3010-014; USA Corporation, CO, USA).
Sugarcane tissues were ground using a mill (Retsch Mixer Mill, #MM300).
The laterite samples were pulverized using a vibration mill made of tungsten carbide, which consequently contaminated samples with W and Co; both these elements were subsequently removed from the analytical results.
The UICC chrysotile sample was milled using a "Classic Mill designed by R. F. Bourne, at The Asbestos Grading Equipment Company, Johannesburg, South Africa" (Timbrell et al., 1968).
Compost samples were ground using a hammer mill with three different screen sizes (0.3, 0.9, and 1.5 mm) in order to understand the influence of particle size on density.
Samples were ground using a ball mill (MM200, Retsch, Haan, Germany).
Then, samples were ground using a ball mill (MM200), and N, C, P and phytic acid-P were determined as described above.
All samples were ground using a Retsch mill (Type MM 300) for 1 min at a frequency of 30 beats/second.
WCP-based samples were milled using a Wiley mill (Christy and Morris, Chelmsford, UK) (10 mm sieve attachment) followed by mixing of the grain and stover fractions at a mass ratio of 1 1 (w/w).
