Nutrient losses in quick cooking rice during processing and storage
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...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
2003.
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