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Parboiling improved oxidative stability of milled white rice during one-year storage
Parboiling was investigated to improve the long-term oxidative stability of milled white rice beyond its current application to paddy brown rice. White rice was steamed at 105°C for 20 min, 120°C for 5 min, or 120°C for 20 min without soaking in water, followed by drying at 70°C for 3 h. During oney...
Bewaard in:
| Gepubliceerd in: | Food Sci Biotechnol |
|---|---|
| Hoofdauteurs: | , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
The Korean Society of Food Science and Technology
2016
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049110/ https://ncbi.nlm.nih.gov/pubmed/30263372 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0168-6 |
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