Key factors affecting Fe density in Fe-fortified-parboiled rice: Parboiling conditions, storage duration, external Fe-loading rate and genotypic differences

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 628-634

  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

Enriched rice; Fe fortification; Fe EDTA; Oryza sativa; Parboiled rice; Rice

Indexed keywords

IRON; WATER;

ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; DENSITY; ENDOSPERM; GENOTYPE; IRON KINETICS; IRON STORAGE; NONHUMAN; NUTRIENT CONCENTRATION; OXIDATION; PH; RICE; STORAGE; TEMPERATURE; WATER VAPOR;

ORYZA SATIVA;

EID: 77954621663     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.081     Document Type: Article

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