Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling

Journal of Food Composition and Analysis

Volumn 35, Issue 1, 2014, Pages 10-17

  Paiva, Flávia Fernandes ^a,b   Vanier, Nathan Levien ^a,b   Berrios, Jose De Jesus ^b   Pan, James ^b   Villanova, Franciene de Almeida ^a   Takeoka, Gary ^b   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Anthocyanins; Antioxidants; Bran removal; Colour; Food analysis; Food composition; Oryza sativa L.; Proanthocyanidins

Indexed keywords

EID: 84903900233     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.05.003     Document Type: Article

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