Iron fortification and parboiled rice quality: Appearance, cooking quality and sensory attributes
Background: Iron (Fe) fortification of parboiled rice increases both Fe concentration and bioavailability in milled grains (i.e. white rice). The aim of the present study was to evaluate parboiled rice fortified with 250 and 450 mg Fe kg-1 paddy rice for its pre-cooking appearance, cooking quality,...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-70350738448&partnerID=40&md5=2392a8fd259753b89e1fa3b0aa5ccc94 http://cmuir.cmu.ac.th/handle/6653943832/364 |
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| Institution: | Chiang Mai University |
| Language: | English |