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Impact of soaking and cooking treatments on the physicochemical and antioxidant properties of parboiled and non-parboiled rice (Oryza sativa L.).
Kanan, Md Kawser Alam; Nahar, Towrin; Islam, Nazmul; Rahman, Md Jiaur; Ahmed, Shakil; Kabir, Md Shahjahan; Ahmed, Maruf.
Afiliação
  • Kanan MKA; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
  • Nahar T; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
  • Islam N; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
  • Rahman MJ; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
  • Ahmed S; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
  • Kabir MS; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
  • Ahmed M; Department of Food Processing and Preservation, 421981Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
Food Sci Technol Int ; : 10820132221139891, 2022 Nov 15.
Article em En | MEDLINE | ID: mdl-36380534
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article