Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention

Annals of the New York Academy of Sciences

Volumn 1324, Issue 1, 2014, Pages 15-28

  Atungulu, Griffiths G ^a   Pan, Zhongli ^b,c  

^a UNIVERSITY OF ARKANSAS   (United States)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Industrial processing; Milling; Nutrition; Rice

Indexed keywords

TRACE ELEMENT;

ARTICLE; BIOAVAILABILITY; DIETITIAN; EDUCATION; FOOD PROCESSING; HUMAN; MACRONUTRIENT; NUTRIENT CONTENT; NUTRITIONAL VALUE; QUALITY CONTROL; RICE; SPROUTING; WORLD HEALTH ORGANIZATION; DIET SUPPLEMENTATION; FOOD INDUSTRY; FOOD PRESERVATION; FOOD QUALITY; PROCEDURES;

FOOD PRESERVATION; FOOD QUALITY; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; HUMANS; MICRONUTRIENTS; ORYZA SATIVA;

EID: 84908669222     PISSN: 00778923     EISSN: 17496632     Source Type: Book Series    
DOI: 10.1111/nyas.12492     Document Type: Article

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