Effect of milling on the color, nutritional properties, and antioxidant contents of glutinous black rice

Dehulled glutinous black rice (cv. Kam Doi Saket) was abrasively milled (0-60 s) to make a degree of milling (DOM) curve. The curve showed a nonlinear relationship between milling time and DOM. The slope sharply increased in the first 20 s; after this point, the increase was moderate. The redness of...

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Bibliographic Details
Main Authors: Thunnop Laokuldilok, Suthat Surawang, Jitra Klinhom
Format: Journal
Published: 2018
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84888344069&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/47524
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Institution: Chiang Mai University

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