Nutrient losses in quick cooking rice during processing and storage

Nutrient losses in quick cooking rice during processing and storage

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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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Bibliografiske detaljer
Hovedforfatter: Valdez, Anabella G.
Andre forfattere: Azanza, Ma. Patricia V.
Format: Thesis
Sprog:English
Udgivet: 2003.
Fag:
Quick-cooking rice > Nutrition > Philippines.
Rice > Processing > Philippines.
Rice > Storage > Philippines.
Rice > Varieties > Philippines.