Effect of Milling on the Color, Nutritional Properties, and Antioxidant Contents of Glutinous Black Rice
Author:
Affiliation:
1. Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100, Thailand.
2. Corresponding author. Phone: +66 53948278. E-mail: Thunnop.l@cmu.ac.th
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-13-0014-R
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1. Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays
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3. Antioxidant activity of methanolic extracts from some grains consumed in Korea
4. Rice Bran Oil and ?-Oryzanol in the Treatment of Hyperlipoproteinaemias and Other Conditions
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