Nutrient losses in quick cooking rice during processing and storage

Nutrient losses in quick cooking rice during processing and storage

Show all versions (2)

The losses of thiamine (Vitamin B1), riboflavin (Vitamin B2), and total iron in quick cooking rice (QCR from 3 Philippine rice varieties: IR 42, IR 36, nd IR 74 during processing and storage was studied. The nutrients losses and shelf life of the QCR were determined under accelerated condition of 40...

תיאור מלא

מידע ביבליוגרפי
מחבר ראשי: Valdez, Anabella G.
מחברים אחרים: Azanza, Ma. Patricia V.
פורמט: Thesis
שפה:English
יצא לאור: 2003.
נושאים:
Quick-cooking rice > Nutrition > Philippines.
Rice > Processing > Philippines.
Rice > Storage > Philippines.
Rice > Varieties > Philippines.