The effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of white heirloom Rice (Oryza sativa) varieties

In this study, the effects of polishing and cooking on the total phenolic content (TPC) = and 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of different white rice varieties (three heirloom rice varieties: Tinawon Inbangul, Tinawon Innawi, and Manteka; two controls: Basmati and J...

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