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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| 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-s2.0-84888344069&partnerID=40&md5=43fab77c4cc91f3019b6c01b712268d2 http://cmuir.cmu.ac.th/handle/6653943832/682 |
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| Institution: | Chiang Mai University |
| Language: | English |
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