Cargando...
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...
Guardado en:
| Publicado en: | Food Sci Biotechnol |
|---|---|
| Autores principales: | , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2016
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|