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,...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Journal |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=70350738448&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59231 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |