Evaluation of thiamine and riboflavin in different varieties of rice grown in Kurigram district, Bangladesh
Context: Rice is indeed a staple food in many parts of the world, including Bangladesh. This research aimed to evaluate the two essential vitamin levels in different processed rice sunned, parboiled, cooked sunned, cooked parboiled, and washed cooked rice. Objective: The study focused on analyzing t...
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| Principais autores: | , , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier
2024-11-01
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| 叢編: | Heliyon |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S2405844024158999 |
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