Nutrient losses in quick cooking rice during processing and storage

Nutrient losses in quick cooking rice during processing and storage

Näytä kaikki versiot (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...

Täydet tiedot

Bibliografiset tiedot
Päätekijä: Valdez, Anabella G.
Muut tekijät: Azanza, Ma. Patricia V.
Aineistotyyppi: Opinnäyte
Kieli:English
Julkaistu: 2003.
Aiheet:
Quick-cooking rice > Nutrition > Philippines.
Rice > Processing > Philippines.
Rice > Storage > Philippines.
Rice > Varieties > Philippines.