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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...
Gorde:
| Argitaratua izan da: | Int J Food Sci Nutr |
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| Egile Nagusiak: | , , , , , , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
2011
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| Gaiak: | |
| Sarrera elektronikoa: | 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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