Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing

Traditional hand-pounded rice has been replaced today with highly polished white rice in the Asian Indian diets. The study aimed to evaluate the nutritional as well as the sensory differences between the brown (0% polish) and the rice milled to different degrees of polish (2.3, 4.4 and 8.0%). Bapatl...

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Detalhes bibliográficos
Publicado no:Int J Food Sci Nutr
Main Authors: Shobana, S, Malleshi, NG, Sudha, V, Spiegelman, D, Hong, B, Hu, FB, Willett, WC, Krishnaswamy, K, Mohan, V
Formato: Artigo
Idioma:Inglês
Publicado em: 2011
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6512801/
https://ncbi.nlm.nih.gov/pubmed/21619458
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3109/09637486.2011.585962
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