Changes in nutraceutical lipid components of rice at different degrees of milling-Reference-Cited by-同舟云学术

Changes in nutraceutical lipid components of rice at different degrees of milling

Published:2006-03 Issue:3 Volume:108 Page:175-181
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ha Tae‐Yeoul¹,Ko Soon‐Nam²,Lee Sun‐Mi²,Kim Hak‐Ryul³,Chung Soo‐Hyun²,Kim Sung‐Ran¹,Yoon Hye‐Hyun⁴,Kim In‐Hwan²

Affiliation:

1. Korea Food Research Institute, Sungnam, Korea

2. Department of Food and Nutrition, College of Health Sciences, Korea University, Seoul, Korea

3. Department of Animal Science and Biotechnology, Kyungpook National University, Daegu, Korea

4. Department of Culinary Science and Arts, Kyung Hee University, Seoul, Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200500250

Reference34 articles.

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3. A rapid, objective method to measure the degree of milling of rice;Miller B. S.;Cereal Chem.,1979

4. Relationship between milled rice surface fat concentration and degree of milling as measured with a commercial milling meter;Siebenmorgen T. J.;Cereal Chem.,1994

5. Grey-Scale Intensity as a Potential Measurement for Degree of Rice Milling

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