Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System

Cereal Chemistry

Volumn 81, Issue 3, 2004, Pages 384-388

  Bett Garber, K L ^a   Champagne, E T ^a   Ingram, D A ^a   Grimm, C C ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); IRON COMPOUNDS;

DELIVERY SYSTEMS; ELEMENTAL IRON; FOLIC ACIDS; GREEN BEANS; IRON CONCENTRATIONS; IRON SOURCES; LIPID OXIDATION; MOUTHFEEL; RICE KERNELS; TWO SOURCES;

SULFUR COMPOUNDS;

ASTRINGENT AGENT; FERROUS SULFATE; FOLIC ACID; IRON; THIAMINE; TRACE ELEMENT; ZINC;

ARTICLE; BEAN; CORN; FLAVOR; FOOD PROCESSING; GAS CHROMATOGRAPHY; GRAIN; HAY; LIPID OXIDATION; NUTRIENT SUPPLY; OXIDATION; RICE; TASTE;

MEDICAGO SATIVA; PHASEOLUS (ANGIOSPERM); ZEA MAYS;

EID: 2342555607     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.3.384     Document Type: Article

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