Parboiling improved oxidative stability of milled white rice during one-year storage

Food Science and Biotechnology

Volumn 25, Issue 4, 2016, Pages 1043-1046

  Koh, Eunmi ^b   Surh, Jeonghee ^a  

^a Kangwon National University   (South Korea)

^b Seoul Women University   (South Korea)

Author keywords

acid value; oxidative stability; parboiling; storage; white rice

Indexed keywords

DETERIORATION; ENERGY STORAGE; OXIDATION RESISTANCE; STABILITY;

ACID VALUE; BROWN RICE; OXIDATIVE STABILITY; PARBOILED RICE; PARBOILING; RAW RICE; WHITE RICE;

FOOD STORAGE;

EID: 84986276527     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0168-6     Document Type: Article

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