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Volumn 194, Issue , 2016, Pages 230-236

Effects of the traditional method and an alternative parboiling process on the fatty acids, vitamin E, γ-oryzanol and phenolic acids of glutinous rice

Author keywords

Bioactive substances; Parboiled rice; Pressure; Salt; Temperature

Indexed keywords

ORGANIC ACIDS; POLYUNSATURATED FATTY ACIDS; PRESSURE; SALTS; SATURATED FATTY ACIDS; TEMPERATURE; UNSATURATED FATTY ACIDS;

EID: 84939182721     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.014     Document Type: Article
Times cited : (36)

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