Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties-Reference-Cited by-同舟云学术

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Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Published:2019-11-29 Issue:3 Volume:43 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Devraj Lavanya¹^ORCID,Panoth Abhirami¹,Kashampur Kiran¹,Kumar Ashok¹,Natarajan Venkatachalapathy¹^ORCID

Affiliation:

1. Department of Food EngineeringIndian Institute of Food Processing Technology Thanjavur Tamil Nadu India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13330

Reference40 articles.

1. Red rice–past, present, and future;Ahuja U.;Asian Agri‐History,2007

2. Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh

3. Health benefits of traditional rice varieties of temperate regions;Bhat F. M.;Medicinal and Aromatic Plants,2015

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