**Table 1.**

*Experimental design.*

For each drying condition, rice was dried to a final MC of 17 0.7%, 15 0.7% and 13 0.7%. This allowed the study of the impact of the drying conditions on the milling quality at each MC range.

The rice samples reached the drying air temperature within the first 2–3 minutes of run in all cases. Therefore, the grain temperature was considered equivalent to the drying air temperature.
