Iron fortification and parboiled rice quality: Appearance, cooking quality and sensory attributes

Journal of the Science of Food and Agriculture

Volumn 89, Issue 15, 2009, Pages 2565-2571

  Prom u thai, Chanakan ^a   Rerkasem, Benjavan ^a   Fukai, Shu ^b   Huang, Longbin ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Cooking quality; Iron fortification; Oryza sativa; Parboiled rice; Rice; Sensory evaluation

Indexed keywords

ORYZA SATIVA;

EID: 70350738448     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3753     Document Type: Article

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