Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice-Reference-Cited by-同舟云学术

Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

Published:2015-11-17 Issue:1 Volume:10 Page:177-184
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Mir Shabir Ahmad,Bosco Sowriappan John Don,Shah Manzoor Ahmad,Mir Mohammad Maqbool,Sunooj Kappat Valiyapeediyekkal

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-015-9291-y.pdf

Reference32 articles.

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3. S. Yodmanee, T.T. Karrila, P. Pakdeechanuan, Physical, chemical and antioxidant properties of pigmented rice grown in Southern Thailand. Int Food Res J 18, 901–906 (2011)

4. S. Kong, J. Lee, Antioxidants in milling fractions of black rice cultivars. Food Chem. 120, 278–281 (2010)

5. T.S. Kahlon, F.I. Chow, R.N. Sayre, Cholesterol lowering properties of rice bran. Cereal Food World 39, 99–103 (1994)

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