A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice-Reference-Cited by-同舟云学术

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A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Published:2020-08-03 Issue:5 Volume:97 Page:895-903
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Mir Shabir Ahmad¹^ORCID,Shah Manzoor Ahmad²,Bosco S. John Don³,Sunooj Kappat Valiyapeediyekkal³,Farooq Saqib⁴

Affiliation:

1. Department of Food Science & Technology Government College for Women Srinagar Jammu & Kashmir India

2. Department of Food Science & Technology Government PG College for Women Gandhi Nagar Jammu & Kashmir India

3. Department of Food Science and Technology Pondicherry University Puducherry India

4. Department of Food Technology Islamic University of Science & Technology Awantipora Jammu & Kashmir India

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10322

Reference55 articles.

1. Physicochemical, mechanical and thermal properties of brown rice grain with various moisture contents

2. Type 2 diabetes

3. Investigation of Properties of Long-grain Brown Rice Treated by Low-pressure Plasma

4. Effect of Low-Pressure Plasma Exposure on the Storage Characteristics of Brown Rice

5. Germinated brown rice and its bio-functional compounds

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4. Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention;Food Reviews International;2024-04-05

5. Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index;Foods;2024-01-17

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