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Influence of milling on the nutritional composition of bran from different rice varieties
The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran in...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5976611/ https://ncbi.nlm.nih.gov/pubmed/29892126 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3143-9 |
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