Impact of Browning Reactions and Bran Pigments on Color of Parboiled Rice
Author:
Affiliation:
1. Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf062140j
Reference25 articles.
1. Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled Rice
2. Effect of Parboiling on Thiamine Content of Rice
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